Fresh and lively, Cilantro Pesto is full of zippy flavor and totally adaptable! Toss with pasta, spread on bread, or serve with soups, grilled salmon, beans and eggs. Healthy and easy to make!
We can throw stones, complain about them, stumble on them, climb over them, or build with them. ~William Arthur Ward
This Cilantro Pesto recipe has all the basic ingredients. Fresh cilantro creates a perky twist on the classic pesto. Feel totally free to play around with the recipe and swap out to utilize what you have on hand and adapt to your preferences. Pesto is extremely versatile. Have fun creating your own unique rendition!
Vegan? No problem. Skip the cheese. Add nutritional yeast if you like, though it really doesn’t need it.
Ingredients in Cilantro Pesto
- Cilantro
- Parmesan Cheese
- Almond + Pumpkin Seeds
- Garlic
- Olive Oil
- Lemon Juice
Ways to Adapt
- Cilantro- swap some out for a bit of mint, basil, or even carrot tops
- Parmesan Cheese- leave out for vegan and add 1 tablespoon of nutritional yeast if desired. ( It is still delicious without.)
- Almond + Pumpkin Seeds– use all almonds, or walnuts, Brazil nuts, macadamia nuts, cashews, or hemp seeds for nut-free
- Garlic- add more if you like it punchy with garlic or use scallions for a milder flavor
- Lemon- or try lime
Can Cilantro Pesto be made Vegan?
Yes, it is really quite fresh and lovely without the added cheese. The texture will be a bit looser (like a gremolata) but still incredibly flavorful!
Add nutritional yeast if you want that rich flavor. Adding hemp seeds can give some texture and rich depth while keeping it deliciously vegan.
How to make Cilantro Pesto
Step one- In a food processor, add cilantro, parmesan cheese (if using), nuts, garlic, olive oil and lemon juice.
Step two- Pulse for about a minute until all ingredients begin to break down and combine. You want the texture to be a little grainy.
How to serve Cilantro Pesto
- Add to Pasta for a quick and easy meal
- Try with grains like Farro, Rice, or Quinoa
- Toss with Zucchini Noodles and Spaghetti Squash
- Enhance Grilled veggies, Roasted Broccoli or Asparagus, Roasted Red Kuri Squash
- Use as a sauce on protein dishes like Grilled or Roasted Salmon, Crispy Tofu, Roasted Chicken
Ways to elevate
- Add a pinch of truffle salt, smoked salt or smoked pepper (adjust the amount in the recipe accordingly)
- Spice it up-chipotle powder, or fresh jalapeño
- Add lemon zest
- Toast your choice of nuts
More recipes you may enjoy
- Spring Pea Pesto
- Nut-Free Pesto
- Arugula Pesto with Almonds
- Superfood Walnut Pesto Noodles!
- Cilantro Mint Chutney
Hope you enjoy!
Print
Cilantro Pesto
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 1 1/4 cups 1x
- Category: sauce
- Method: blended
- Cuisine: American
- Diet: Vegetarian
Description
Fresh and lively Cilantro Pesto is full of zippy flavor and totally adaptable! Toss with pasta, spread on bread, serve with soups, beans and eggs. Healthy and easy to make!
Ingredients
- 3 cups fresh cilantro leaves + tender stems
- 1/3 cup nuts (almonds + pumpkin seeds)
- 1/2 cup parmesan cheese (optional, feel free to leave this out, see notes)
- 1–2 garlic cloves
- 2–3 tablespoons lemon or lime juice, to taste
- 1/3 cup olive oil (add more for a looser texture)
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
Place all ingredients in a food processor.
Pulse for about a minute until all ingredients begin to break down and combine. You want the texture to be a little grainy.
Serve tossed with pasta, spread on bread, swirl in soup or on roasted vegetables and salmon.
Notes
Store in the fridge for up to 5 days, or freeze with a thin layer of olive oil or lemon juice covering the top.
Vegan Option: Swap out hemp seeds for parmesan, or add few teaspoons of nutritional yeast. Or both!
Nutrition
- Serving Size: 2.5 tablespoons
- Calories: 149
- Sugar: 0.5 g
- Sodium: 160.4 mg
- Fat: 14.9 g
- Saturated Fat: 2.6 g
- Carbohydrates: 2.2 g
- Fiber: 1 g
- Protein: 3.3 g
- Cholesterol: 3.6 mg
Tried this pesto recipe last night (my first time making pesto and I couldn’t believe how easy it was!), and my husband and I thought it was fantastic! I didn’t have enough cilantro so I used fresh Italian parsley, and toasted sunflower kernels instead of cashews. Served with sauteed shrimp and roasted zucchini. I’ll definitely be making this recipe again, and will try to follow it exactly next time. It’s a winner! Thanks!
Awesome! Love how you just swapped things out like a pro, you really can’t go too wrong. 🙂
When I host dinners at home, I always make sure to prepare different sides that the guest can just mix and match with the food. It’s always hard to find a vegan option that is as versatile as this one. This really looks great, Sylvia. I can’t wait to try it out at my next party. Thank you for sharing this!
We hope you love it!
I bet this one will also be a winner! I’m so thankful that you give vegan options! super helpful.
Thanks Cindy, let us know what you create!