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Bright cilantro pesto loaded with fresh cilantro, pepper, lime juice, almonds, pistachios, and a hint of Parmesan for a zesty, creamy punch. Perfect for drizzling over roasted veggies, tossing with pasta, or slathering on grilled chicken!
Why I Love This Cilantro Pesto
There’s nothing better than a classic pesto recipe during the summer months when the herbs are in full swing. But sometimes, it’s fun to switch things up and use other herbs, besides the traditional basil, to create unique flavor profiles. And this cilantro pesto recipe does just that!
With the unique, almost peppery flavor of cilantro, bright lime juice, and a hint of spice from a serrano pepper, this recipe can be blended together super quickly. Plus, I love the combination of two types of nuts, pistachios and almonds, which work to create a thick and creamy, totally scoopable (or dippable) mixture.
Now, if you’re one of those people who think that cilantro tastes like soap, then I wouldn’t necessarily recommend this recipe. You’ll want to try out my recipes for basil pesto and arugula pesto, instead!
I hope you’ll make this recipe and love it as much as I do!
Cilantro Pesto Ingredients
This recipe combines 9 ingredients to form a delicious dip:
- Fresh cilantro has an iconic taste with peppery notes that are a vibrant punch of flavor. Compared to the traditional basil used in many pestos, cilantro makes this pesto brighter and more vibrant.
- Almonds add body and texture without overpowering the cilantro flavor.
- Pistachios are swapped in place of the traditional pine nuts, and have a natural green color, which makes this pesto even brighter! Plus, their texture makes the recipe creamy with a hint of sweetness.
- Serrano pepper adds a bit of heat that pairs so well with cilantro. It’s not too much, so don’t be scared that this will make things too spicy.
- Lime juice pairs so well with cilantro (hello, margaritas!), and it adds a bit of citrus.
- Parmesan cheese has a unique umami flavor that is essential to any pesto.
- Olive oil is the magic ingredient that emulsifies the entire recipe. You can customize the amount to make the dip thicker or thinner, depending on what you prefer. More olive oil will make a thinner consistency, while less olive oil makes everything a bit thicker.
- Salt and black pepper are always needed in any good pesto recipe.
The full amount of each ingredient can be found in the recipe card below.
How to Make Cilantro Pesto
This cilantro pesto recipe is super easy to make with just two simple steps. And all you need is a food processor!
Step 1: Combine the ingredients. In the bowl of a food processor, combine the fresh cilantro, Parmesan cheese, serrano pepper, lime juice, almonds, pistachios, salt, and black pepper. Pulse the food processor 6 to 10 times to roughly chop everything.
Step 2: Add the olive oil. While the food processor is running, slowly pour in the olive oil until the desired consistency is achieved. Serve the pesto immediately or store it.
Serving and Storage + Tips
To serve: Once this pesto is blended in the food processor, serve it any way you want! See below for some suggestions!
To store: This pesto should be stored in an airtight container and can be placed in the refrigerator or frozen (see tips below). The pesto should last for 3 weeks in the fridge or 3 months in the freezer.
Before storing the pesto, place a thin layer of olive oil over the surface of the pesto to prevent it from turning brown. When ready to use, mix in any of the oil that may have separated or be sitting on top.
If freezing the pesto, place it in a freezer-safe container. When ready to use, thaw it and mix in any of the olive oil on top.
Freezer hack: Add the cilantro pesto to ice cube trays and freeze them. Once frozen, remove them from the tray and store them in a freezer-safe bag or container. When ready to use, pull out a cube of pesto and thaw it.
Ways To Use This Pesto
There’s no way to put together an exhaustive list of all the ways this cilantro pesto can be used, but here are a few good ideas:
- Stir it into warm pasta and sprinkle with fresh Parmesan or cotija cheese.
- Make a grain bowl with a mixture of this pesto on top of farro or quinoa.
- Spread it on bread along with meat or veggies to form a quick and easy, yet flavorful sandwich.
- Dollop on top of eggs, maybe with some hot sauce, for a bit of a Southwestern flair.
- Spoon over the top of fish fillets before putting them on the grill or in the oven to roast.
- Serve it in a bowl alongside prepared veggies (carrots, broccoli, cauliflower, snap peas, etc.).
- Mix it into mayonnaise or yogurt for a cilantro-forward aioli-like dip.
- Mash avocados and add this pesto for a unique guacamole-esque mixture.
More Dips & Spreads
- Arugula pesto – a similar recipe but using arugula instead
- Curried white bean hummus
- Garlic scape chimichurri sauce
- Easy guacamole
- Fresh basil pesto – the classic pesto recipe everyone loves
- Hot pepper jelly
Watch How to Make This Recipe
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Cilantro Pesto
Ingredients
- 1 bunch fresh cilantro
- 2 tbsp fresh lime juice
- ⅓ cup toasted almonds
- ⅓ cup toasted pistachios
- ½ cup Parmesan cheese
- ¼ tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 serrano pepper
- ⅓ – ½ cup olive oil
Instructions
- Combine the ingredients. Place the fresh cilantro, lime juice, almonds, pistachios, Parmesan cheese, salt, black pepper, and serrano pepper in the food processor. Pulse to combine and chop the ingredients, about 6-10 pulses.1 bunch fresh cilantro, 2 tbsp fresh lime juice, ⅓ cup toasted almonds, ⅓ cup toasted pistachios, ½ cup Parmesan cheese, ¼ tsp kosher salt, ½ tsp freshly ground black pepper, 1 serrano pepper
- Add the olive oil. Turn the processor on high and slowly drizzle in the oil through the feed tube until you reach your desired consistency. Personally, I prefer to keep mine on the thick side and thin it down at a later time, depending on what dish I'm preparing.⅓ – ½ cup olive oil
- Store. Scrape the pesto into an airtight container.
Nutrition
Styling: Addelyn Evans / Photography: Dera Burreson
