This super easy pesto recipe is a take on the traditional condiment. Made with cilantro and almonds, it comes together in minutes, keeps for a few weeks in the fridge, and is excellent with pasta, sandwiches, and soup.
Incredibly good pesto
I am the hugest fan of traditional pesto. Huge. Over the years, the internet has produced a million variations, and this is a twist on the original Italian basil pesto.
And we call them all pesto, though it might not be completely accurate. But it's still delicious, and if you're a purist, maybe we can call it paste and wing it.
Cilantro adds a very different flavor, more intense, but very well balanced by the almonds, cheese, lemon juice and other ingredients.
A dollop on freshly cooked pasta, rice, or a tablespoon spread on a chicken sandwich instantly takes them up a notch.
I keep jars in my refrigerator at all times and use them for so many dishes. My favorites are sun-dried tomato pesto, spinach pesto, and now this cilantro pesto recipe.
Different uses
- Cilantro avocado toast: is one of my favorite ways, with sliced avocado on a toasted piece of good bread.
- Pasta: the most common way, add a dollop to a plate of freshly cooked pasta and mix.
- Sandwich spread: use it as a condiment for meats, cold meats, and roasted vegetable sandwiches.
- Dip or salad dressing: you'll have to add more oil and maybe buttermilk or water to thin the pesto and make it more pourable. Always adjust salt, pepper and citrus.
- Pizza: make it thinner (adding more olive oil) and drizzle on top of a cheese pizza when you remove it from the oven.
Any way you eat it, I'm sure you'll love this cilantro pesto recipe!
What is cilantro?
Fresh cilantro is a green herb that looks similar to parsley.
It has a pungent flavor, and I think you either love it or hate it. I love it in moderation and hate too much of it, think it tastes like perfume.
For this recipe today, we processed it with other ingredients, and I think it's just perfectly balanced. This cilantro pesto is amazing, even for those not big fans of this herb.
How to make cilantro pesto
You have to blend all the ingredients together until it is of the consistency you desire.
- Most pestos can be made with an immersion blender. I think is the best appliance for this.
- A regular blender also works. I find it very inconvenient because taking all of the pesto easily from the jar is hard, and you might need to make larger quantities for it to blend well.
- A food processor is another option; the large ones might be too big for one pesto recipe to blend well.
- Mortar and pestle: the old-fashioned way. It renders a chunkier pesto and needs some arm muscle to blend well. You'd have to chop the almonds first or they won't become a paste.
Storage
- To store cilantro pesto in the refrigerator, transfer it to a clean jar or airtight container, then cover the surface of the pesto with a thin layer of olive oil. This will help prevent the pesto from oxidizing and turning brown. Store the pesto in the refrigerator for up to a week or two.
- To freeze cilantro pesto, transfer it to a freezer-safe container or an ice cube tray. If using an ice cube tray, freeze the pesto and transfer the frozen cubes to a freezer-safe container. Cover the pesto with a thin layer of olive oil before freezing to help preserve its flavor and color. Thaw it in the refrigerator overnight or in a bowl of warm water for a quicker thaw, and use as desired.
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Cilantro Pesto Recipe
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Ingredients
- 1 cup fresh cilantro leaves, lightly packed
- ½ cup almonds
- 2 to 4 peeled garlic cloves, roasted if you like, see Notes below
- ¼ cup freshly grated asiago or Parmesan cheese
- 1 tablespoon lemon or lime juice
- ¼ cup olive oil
- 3 or 4 tablespoons evaporated milk or cream
- ¼ teaspoon salt, or to taste
- freshly ground black pepper, to taste
Instructions
- In the bowl of an immersion blender or food processor, process 1 cup fresh cilantro leaves, ½ cup almonds, 2 to 4 peeled garlic cloves, ¼ cup freshly grated asiago or Parmesan cheese, 1 tablespoon lemon or lime juice, ¼ cup olive oil, 3 or 4 tablespoons evaporated milk or cream, ¼ teaspoon salt and freshly ground black pepper until a paste forms.
- Check seasonings and adjust. Depending on how salty your cheese is, it might not need much, so always taste the pesto before adding more.
- Transfer to a glass container, carefully add a thin layer of olive oil, and cover. Refrigerate until ready to use.
Notes
Adapted from an old Bon Appetit magazine
Vero says
Great and easy to follow recipe. I just needed to add more liquid, besides that, this recipe is great and the sauce delicious.
Tracey says
Hi
What substitute can I use for Asiago cheese? Very hard to get here in Fiji.
Paula Montenegro says
Hi Tracey, use parmesan or something similar.
Dawn says
Do you think cashews would work in place of almonds?
Paula Montenegro says
Hi Dawn! Yes, I think they would work. Keep in mind that they are softer and creamier than almonds, so make sure they don't process so much that they become pasty. I would process everything but the cashews and add them at the end. Hope this helps.
Amy Chung says
Great recipe! Exactly what I needed. Was thinking of making a pesto chicken pasta dish of some kind for dinner. Love the bright colour too!
Krissy Allori says
Oh wow, this pesto is amazing. It's good on so many things too. Yum!
Carrie Robinson says
I wish I liked cilantro because it looks delicious. 😉 Yeah. I am one of those people, lol.
Donny says
That color! So pretty. And I love the use of Asiago cheese - never would've thought of that!
Kelly Anthony says
I also love pesto and your idea of putting it on avocado toast sounds amazing.
Toni says
This is awesome! Such an easy pesto recipe.
Anita says
First time using cilantro to make pesto, and it works so well with pasta dishes. This is our new favorite pasta sauce at home. 🙂
SHANIKA says
I love making Homemade Pesto and often use Kale + Spinach. However, this Cilantro version looks so good! I definitely have to try it!
Annissa says
I've never tried making pesto with cilantro, but this sounds amazing. It would be so good on pizza or spread on a piece of bread. Yummy!
Alison says
Creamy and fresh! Tasted fantastic with pasta!