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    Home » Recipes » Condiments & Sauces

    Published: Apr 21, 2023 by Paula Montenegro · Income from ads and affiliates

    Easy Cilantro Pesto

    Jump to Recipe
    Jar, white bowl and wooden spoon with pesto on gold rimmed white plate, grey background with text
    Image collage of jar and bowl with pesto, loose cilantro leaves

    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.

    Jar, white bowl and wooden spoon with pesto on gold rimmed white plate, grey background.

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    I am the hugest fan of pesto. Huge.

    It's so delicious and versatile! A jar at all times is in my refrigerator and my favorites are sun-dried tomato pesto, cauliflower pesto, and this cilantro pesto recipe, of course.

    A dollop on freshly cooked pasta or rice, a tablespoon spread in a sandwich and whatever I'm eating goes up a notch.

    Top view of a gold rimmed white plate with a jar, white bowl and wooden spoon containing cilantro pesto.
    Table of Contents Open
    What is pesto?
    What is cilantro?
    How to make cilantro pesto
    Storage
    Different uses
    Related recipes you might like:
    Cilantro Pesto Recipe

    What is pesto?

    It's a sauce from Italy, traditionally made by hand with a mortar and pestle, with basil, garlic, nuts and olive oil among its ingredients.

    The years and the internet have produced a million and one variations.

    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 that's it.

    What is cilantro?

    Fresh cilantro is a green herb similar in looks 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 who are not big fans of this herb.

    Bunch of Fresh cilantro leaves with white background.
    Photo credit: @pixabay

    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.
    Top view of a gold rimmed white plate with a jar, white bowl and wooden spoon containing pesto

    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.

    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.
    • Sandwiches: use it as a spread in meat, cold meat, and veggie sandwiches.
    • 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!


    Related recipes you might like:

    • Spinach pesto in a grey bowl.
      Spinach Lemon Pesto
    • Stack of three filled grilled Naan Breads, oozing cheese on wooden board.
      Mozzarella Pesto Naan (no-yeast bread)
    • Close up of potato Pesto Egg Salad in yellow bowl on a white linen and wooden table.
      Potato Pesto Egg Salad
    • Spoon of sun-dried tomato pesto with a glass jar beneath.
      Sun Dried Tomato Pesto

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

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    White bowl, jar, and wooden spoon with cilantro pesto on a white plate. Grey background.

    Cilantro Pesto Recipe

    ★★★★★

    5 from 10 reviews

    Print Recipe
    Save Recipe Recipe Saved

    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. 

    • Total Time: 10 minutes
    • Yield: About ¾ cup

    Ingredients

    • 1 cup fresh cilantro
    • ½ cup almonds
    • 4 garlic cloves (roasted if you like, see Notes below)
    • ¼ cup freshly grated asiago cheese
    • 1 tablespoon lemon juice
    • ¼ cup olive oil
    • 3 or 4 tablespoons evaporated milk (or cream)
    • Salt and black pepper

    Instructions

    • In the bowl of an immersion blender or food processor, process all ingredients until a paste forms.
    • Check seasonings and adjust.
    • Transfer to a glass container, carefully add a thin layer of olive oil, and cover. Refrigerate until ready to use. 

    Notes

    • Garlic: you can use it raw or roasted. To roast garlic cloves: put unpeeled cloves in a baking pan, drizzle with olive oil and bake them for about half an hour in a 325° oven until soft. 
    • 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.
    • Author: Paula Montenegro
    • Prep Time: 10 minutes
    • Category: Condiments & Sauces
    • Method: Blender
    • Cuisine: International

    Keywords: cilantro pesto

    Did you make this recipe?

    Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

    Adapted from an old Bon Appetit magazine

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    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

    Reader Interactions

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    1. Tracey says

      August 24, 2022 at 12:54 am

      Hi
      What substitute can I use for Asiago cheese? Very hard to get here in Fiji.

      Reply
      • Paula Montenegro says

        August 24, 2022 at 7:27 am

        Hi Tracey, use parmesan or something similar.

        Reply
    2. Dawn says

      March 07, 2021 at 10:15 am

      Do you think cashews would work in place of almonds?

      Reply
      • Paula Montenegro says

        March 07, 2021 at 10:21 am

        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.

        Reply
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