I always keep a spare bottle of my cilantro pesto because it goes with absolutely everything. I serve it with pasta, on sandwiches, as a dip, and so much more.
What We Love About This Cilantro Pesto
- Beginner-friendly: When I was still new to cooking, I used to make no-heat recipes all the time and this cilantro pesto has been on repeat ever since.
- Simple Ingredients: This cilantro pesto recipe contains just a few ingredients, so it’s great if you’re in the mood for something simple and straightforward.
- Goes with everything: Whether it’s tossed with some pasta, drizzled over grilled vegetables, or spread on sandwiches, you can’t go wrong with this recipe.
Cilantro Pesto Ingredients
- Fresh Cilantro: Fresh cilantro is the main ingredient in this pesto because it has such a distinct herbed flavor.
- Garlic: Garlic infuses the pesto with savory flavor.
- Pine Nuts: Pine nuts are typically used in many pesto recipes because they complement the other ingredients such cilantro and garlic.
- Olive Oil: Olive oil helps create a smooth and pasty texture.
- Lemon Juice: Lemon juice adds acidity and citrus flavor to the dish.
- Parmesan Cheese: Parmesan cheese adds a savory and umami-rich flavor to the sauce.
- Seasoning: A bit of salt and pepper go a long way towards enhancing the overall flavor profile of this cilantro pesto.
How to Make Cilantro Pesto
- Blend the ingredients. Combine the cilantro, garlic cloves, pine nuts, olive oil, lemon juice, and Parmesan cheese.
- Pulse until smooth. Scrape the sides if needed to ensure that everything is well-combined.
- Season with salt and pepper. Adjust to taste.
- Use immediately.
Storing and Freezing Instructions:
- To store: Cilantro pesto can be stored in an airtight container in the refrigerator for up to 5 days, or frozen for up to 3 months.
- To freeze: Portion the pesto into ice cube trays and freeze until solid. Once frozen, transfer the pesto cubes to an airtight bag and store it in the freezer for up to 3 months.
Cilantro Lime Pesto Recipe Variations
- Nut-Free Option: Replace pine nuts with roasted sunflower seeds or pepitas for a nut-free version of cilantro pesto.
- Add other herbs: Experiment with other fresh herbs such as basil, parsley, or mint.
- Adjust the consistency: Adjust the consistency of the pesto by adding more olive oil for a smoother texture, or reducing the amount for a thicker sauce.
5-Minute Cilantro Pesto
I always keep a spare bottle of my cilantro pesto because it goes with absolutely everything. I serve it with pasta, on sandwiches and as a dip.
Ingredients
- 2 cups of cilantro
- 2 garlic cloves
- ¼ cup pine nuts
- ½ cup extra-virgin olive oil
- juice of ½ lemon
- ¼ cup finely shredded Parmesan cheese
- salt and black pepper to taste
Instructions
- Add all the ingredients to small food processor and pulse a few times or until smooth.
- Season to taste with salt and black pepper.
- Use immediately or transfer into a jar and cover with a little olive oil so it doesn’t dry up.
Notes
Use a fresh batch of cilantro when making this recipe to ensure a longer shelf life for the cilantro pesto.
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