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.
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.
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.
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.
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:
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.
As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure policy.
Print
Cilantro Pesto Recipe
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.
- Prep Time: 10 minutes
- Category: Condiments & Sauces
- Method: Blender
- Cuisine: International
Keywords: cilantro pesto
Adapted from an old Bon Appetit magazine
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.