Cilantro Pesto

Is cilantro good for pesto?

Yes! Cilantro is great in pesto! It’s a delicious variation with a little more zip! I used my Traditional basil pesto recipe and gave everything a Latin makeover. Basil into cilantro, pine nuts into pepitas. A bit of freshly squeezed lime juice to add brightness and cut through the richness of the pesto.

This pesto is without nuts. Pepitas are the edible seeds of hulless pumpkins, also known as pumpkin seeds. They’re crunchy, high in fiber, protein, and nutrients like magnesium, iron, and fiber. They also have a pretty green color that adds to the final sauce. I typically find them in the produce section, the Mexican food area, or if there’s a dried spices end cap of the grocery store. You can also buy pepitas on Amazon.

What can I do with lots of cilantro?

I’m a big fan of cilantro. I’m sorry for those of you who taste cilantro as soapy. I first started liking cilantro after I planted it in my garden. The fresh flavor right from the garden is amazing. Well, that meant I had lots of cilantro to use because it did so well in the garden.

So, I’ve been creating cilantro recipes ever since. You’ll love my Cilantro Lime Dressing, Cilantro Lime Rice, Thai Mushroom Wraps, and Cilantro Spiced Goat Cheese.  

How to make

Basically, you’ll just toss all the ingredients except the oil in the food processor, and blend to a thick paste. If you need to stop and scrape down the sides of a bowl with a spatula, you can.

Then, drizzle in the oil through the feed tube as the machine runs. That’s it! This no cook sauce is ready to eat.

You can make it in a blender, just be careful not to over blend.

Make it as chunky or a thick as you like. You can also add a little more oil at the end to make it a thinner sauce if you want.

You can easily double or triple the recipe, and freeze some for later.

Storage

Use immediately or store in an airtight container like a mason jar in the refrigerator for up to one week. You may need to give it a stir before serving.

Pesto freezes well. You can freeze in ice cube trays, and once solid place the cubes in a ziptop bag and store in the freezer for up to 2 months.

Changes to the recipe

Pesto is a super versatile sauce that you can change up in so many ways. Here’s some starter ideas for you…

You can use just about any nut or seed you like, walnuts, almonds, sesame seeds, pine nuts, pecans, etc.

Use roasted garlic instead of raw for a more mellow flavor.

Instead of the lime, you can use vinegar or lemon juice.

And really, any oil will work. Olive oil is filled with healthy fats, but I do find that olive oil tends to solidify a bit when stored in the fridge. You can also use avocado oil, grapeseed oil, or your favorite. You can also decrease the amount of oil if you want a thicker sauce as well.

There are add in options too. Add jalapeno or Serrano chile pepper for a spicy kick. Add cheese if you want too, I’d suggest a hard cheese with a Mexican flavor like Manchego, Panela, Asiago, or Parmesan.  

Serving suggestions

So, what to do with cilantro pesto?

It’s perfect on fish tacos. Or tacos of any kind. Or fish of any kind. I think it’s especially nice with coconut shrimp – the sweet of the coconut, the tang of the cilantro, so good.

Great mixed into some cottage cheese and served as a dip. This has been my favorite way to enjoy it lately. Serve it with cucumber slices or crackers.

Use it as a pizza sauce, add it to quesadillas and grilled cheese sandwiches.

It’s fantastic on a bowl like my shrimp & corn bowl or use it to top a Thai salad.

Serve with grilled meats, chicken, roasted vegetables, eggs, pasta, gnocchi, and more! Top roasted potatoes with it.

Smear some on fresh crusty bread for an amazing appetizer.  

Use it in Puff Pastry Pinwheels or toss shrimp in it for a great shrimp appetizer.

Top soup with a dollop of pesto like my potato meatball soup or Crock Pot Vegetable Soup.

Other pesto recipes

Besides my classic Basil Pesto I also have Mushroom Walnut Pesto and a Sun Dried Tomato Pesto.