Easy Cilantro Pesto
This cilantro pesto has a delicious, herby flavor that is perfect on pasta, toasted bread, or tacos! It’s a great way to use up extra cilantro and it will add a bright, fresh flavor to any dish!
I accidentally ordered 3 bundles of cilantro in my latest grocery order, so I took it as a challenge to find new ways to use this flavorful herb! I’ve already made cilantro hummus and tons of this cilantro sauce, so I decided to try making pesto! I have to say, this turned out even better than I expected. I enjoyed it on patty pan squash and it made me realize the possibilities for this pesto are endless!
Pesto is traditionally made with basil and pine nuts. This version uses cilantro instead of basil for a unique flavor! I also used almonds instead of pine nuts because they’re a little more budget-friendly and you’re more likely to already have a bag in the pantry!
How to Store Cilantro
Before we get into making pesto, I want to share my favorite tip for storing cilantro! Rather than just keeping it in a produce bag in the fridge, place the stems in a glass of water, like a bouquet of flowers. Then loosely cover with a plastic bag. Change the water every few days. This will help keep the cilantro fresh longer.
How to Make Cilantro Pesto
You’ll need a few simple ingredients:
- Fresh Cilantro– Don’t even think about trying to use dried cilantro! Since the stems of cilantro are soft, we can use the entire bundle of cilantro. No need to strip the leaves off the stem.
- Almonds– I used roasted almonds but raw almonds will work just fine.
- Parmesan Cheese– This adds a salty, umami flavor but if you want to keep this recipe vegan, feel free to substitute nutritional yeast instead.
- Olive Oil– I love California Olive Ranch olive oil. Any kind will do but high quality brands will have a brighter, fruity flavor.
- Salt– Add salt to taste. If your almonds are salted, you may not need to add additional salt.
Add all the ingredients to a food processor and blend until smooth. If you want a smoother pesto, you can add a little more olive oil or add a splash of water.
How to Use Cilantro Pesto
This bright and flavorful pesto is delicious on lots of dishes! Here are a few of my favorite ways to use it:
- Add it on top of scrambled eggs
- Toss it with your favorite pasta
- Serve it over tacos
- Drizzle it on roasted veggies
- Swirl it into your favorite hummus
Easy Cilantro Pesto
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 1 cup 1x
- Category: Sauce
- Method: Blended
- Cuisine: American
- Diet: Vegetarian
Description
This cilantro pesto has a delicious, herby flavor that is perfect on pasta, toasted bread, or tacos! It’s a great way to use up extra cilantro and it will add a bright, fresh flavor to any dish!
Ingredients
- 1 bundle of cilantro (about 2 cups packed)
- 1/2 cup almonds
- 1/2 cup olive oil
- 1/4 cup Parmesan cheese or nutritional yeast
- Salt to taste
Instructions
- Add all the ingredients to a food processor and blend until smooth. If you want a smoother pesto, you can add a little more olive oil or add a splash of water.
- Store in an airtight container in the fridge for up to 1 week.
How to Store Leftover Pesto
Store leftover pesto in an airtight container. This pesto will last for up to 1 week in the fridge. You can also freeze this pesto for up to 1 month.
Not sure what to do with your pesto? Here are a few recipes to get you started!
Thank you so much for sharing your tips. So very generous of you. And thank you for your wonderful recipes. You’re definitely one of the best!
I am someone who LOVES cilantro – although I know plenty of people who cannot tolerate the taste. This was such a yummy pesto with a new flavor. What a great twist on the original. Thanks – it was yummy with toasted bread and salad.
I’m a cilantro lover, so this was the perfect recipe to use up all the cilantro from my garden this summer. So good!