Cilantro Pesto Pasta with Scallops

Cilantro Pesto Pasta with Scallops

Recipe: Cilantro Pesto Pasta with Scallops

Author: Carolyn Severin, Hamama Happiness Team Member

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Makes: 4- 6 Servings

If you enjoy basil pesto, you may love this cilantro pesto even more! Combining the full grown plant and your Hamama Cilantro Microgreens really gives this pesto a bright and citrusy flavor and a whole new twist on the traditional recipe. This pesto whips up in only a few minutes and you can combine it with your favorite pasta and add delicious toppings like parmesan cheese and fresh cilantro microgreens to make your meal extra amazing!


  • 16 oz Penne Pasta (or pasta of choice)
  • Drizzle of Hamama Olive Oil
  • ¼ Cup White Wine (dry)
  • 1 pound or ½ a pound of Scallops
  • 2 Garlic Cloves (minced)
  • 1 medium Vidalia Onion (chopped)
  • Cilantro Microgreens and Cilantro for garnish

Cilantro Pesto:

  • 2 Cups Cilantro Microgreens
  • 1 Cup Cilantro
  • ¼ Cup Pine Nuts
  • ¼ Cup Hamama Olive Oil
  • 1 Tbsp Lemon Juice
  • 1 Tsp Lemon Zest
  • 2 Garlic Cloves (minced)
  • ¼ Cup Parmesan Cheese
  • Salt and Pepper to taste


  1. Get out a medium pot to start, add water and bring it to a boil. Add in your pasta and let cook until soft. Strain once ready and set aside.
  2. Next you will want to get out your ingredients for the Cilantro Pesto, including your Food Processor. If you would like, you can toast your pine nuts to give them a nuttier flavor for the pesto, or you can leave as is. Once you have all your ingredients ready, add to the blender and blend until smooth and creamy. Set aside once ready.

3. Take out a large skillet, turn heat on to medium and add in olive oil. Once heated, add in your onion, stir until sauteed and slightly translucent..

4. Next, add in your garlic and stir until fragrant. You will then want to add the white wine. Mix to combine well.

5. Add in your Scallops next and cook until a little brown on each side, about 5 minutes per side.

6. Once all is set with the garlic onions and scallops, add in your cooked pasta and cilantro pesto. Mix to combine well and cook until nice and fragrant. You can turn up the heat to medium high as well. You can cook the pasta a little longer if you want to get it crispy on some sides. I love pasta with a little golden brown bite to it.

7. Lastly, once ready,  get out your plate and serve with fresh Cilantro Microgreens and regular Cilantro and enjoy!!

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