Cilantro Pesto

Cilantro Pesto

A bright, herbaceous blend of cilantro, garlic, and toasted nuts loosened with olive oil and lime.

Total 10 min Makes 16 oz Calories 130/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover

Allergens

Dairy

This pesto swaps traditional basil for peppery cilantro and brightens the mix with lime juice instead of relying solely on cheese. It comes together quickly in a food processor and works well spooned over grilled meats, stirred into rice, or tossed with pasta.

Ingredients

  • 2 cups fresh cilantro leaves and tender stems, packed
  • 1/3 cup pepitas, toasted
  • 1/3 cup grated parmesan cheese
  • 3 cloves garlic, peeled
  • 1 jalapeño, seeded and roughly chopped
  • 2 tablespoons fresh lime juice
  • 1/2 cup olive oil
  • 1/2 teaspoon kosher salt
  • freshly ground black pepper, to taste

Method

  1. Toast the pepitas in a dry 9-inch skillet over medium heat, stirring frequently, until lightly golden and fragrant, about 3 to 4 minutes. Let cool slightly.

  2. In the bowl of a food processor, combine the cilantro, toasted pepitas, parmesan, garlic, and jalapeño. Pulse until finely chopped, about 10 to 15 pulses.

  3. Add the lime juice and pulse a few more times to combine.

  4. With the processor running, slowly stream in the olive oil until the pesto is mostly smooth with a bit of texture remaining.

  5. Season with the salt and black pepper, then pulse once more to incorporate. Taste and adjust seasoning as needed.

  6. Transfer the pesto to a jar or airtight container. Use immediately or refrigerate for up to 5 days.

Rate this recipe

★ 3.4 (1)

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    Cilantro Pesto

    This pesto swaps traditional basil for peppery cilantro and brightens the mix with lime juice instead of relying solely on cheese. It comes together quickly in a food processor and works well spooned over grilled meats, stirred into rice, or tossed with pasta.

    10 min 16 oz 130 cal

    Ingredients

    • 2 cups fresh cilantro leaves and tender stems, packed
    • 1/3 cup pepitas, toasted
    • 1/3 cup grated parmesan cheese
    • 3 cloves garlic, peeled
    • 1 jalapeño, seeded and roughly chopped
    • 2 tablespoons fresh lime juice
    • 1/2 cup olive oil
    • 1/2 teaspoon kosher salt
    • freshly ground black pepper, to taste

    Method

    1. 1

      Toast the pepitas in a dry 9-inch skillet over medium heat, stirring frequently, until lightly golden and fragrant, about 3 to 4 minutes. Let cool slightly.

    2. 2

      In the bowl of a food processor, combine the cilantro, toasted pepitas, parmesan, garlic, and jalapeño. Pulse until finely chopped, about 10 to 15 pulses.

    3. 3

      Add the lime juice and pulse a few more times to combine.

    4. 4

      With the processor running, slowly stream in the olive oil until the pesto is mostly smooth with a bit of texture remaining.

    5. 5

      Season with the salt and black pepper, then pulse once more to incorporate. Taste and adjust seasoning as needed.

    6. 6

      Transfer the pesto to a jar or airtight container. Use immediately or refrigerate for up to 5 days.