Cilantro Pesto

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Cilantro Pesto

  • 1 big bunch cilantro
  • 2-3 tbsp walnuts
  • 2-3 tbsp Parmesan cheese
  • 1 clove garlic
  • 1 tsp kosher salt
  • 2 tbsp  of olive or walnut oil

Pulse together first 3 ingredients into a paste.

Drizzle in oil while blade is running until emulsified.

It has such a round, bolder taste than basil pesto, which is fresh and sharp.

{ 20 comments… read them below or add one }

1 Donna. July 17, 2008 at 3:11 pm

I love cilantro and I’d love to try this. If you don’t mind me asking, about how much does this recipe make?

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2 Kath July 17, 2008 at 7:21 pm

Donna,
I’d say about a cup?

Kath

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3 BB July 18, 2008 at 2:41 pm

Thanks for posting your recipe.The cilantro in my garden is finally ready so I can’t wait to try this!

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4 Trish September 20, 2008 at 4:16 pm

awesome! I have so much cilantro this week from my CSA share and was wondering what to do with it.

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5 runjess December 4, 2008 at 10:45 am

I made this last night! Great way to use up cilantro. I added minced garlic.

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6 Omar J. Giovannetti February 9, 2009 at 12:59 pm

I was telling my wife that we should start doing our own sauces for pasta and other stuff. This is an easy one to start with. Thanks.

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7 Rachel April 24, 2009 at 9:57 am

Hey Kath,
Just wondering… do you pick off the cilantro leaves or just throw the whole bunch in there, stems and all?

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8 Kath April 24, 2009 at 10:32 am

Rachel,
I try to cut off the very bottoms of the stems, but I throw the upper stems right in!

K

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9 jen May 1, 2009 at 3:07 pm

i use cilantro in my mexican and thai- inspired dishes and i wonder how i would incorporate this pesto into them? concerned that the parm. would ‘clash’, but i know that the parm is a good medium for pesto. what do you usually use cilantro pesto in or on? love the site/blog, btw, was clicking around on cable and saw you on some show and went right to my computer! you and yours eat exactly like me and mine do! (except we don’t eat meat but do eat eggs and dairy)
thanks for giving me another procrastination tool! love it!

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10 ri'chele May 11, 2009 at 8:52 pm

Jen, I have been using this recipe and subbing (no laughing allowed) drained cottage cheese for the Parmesan, the walnuts and cilantro are strong enough flavors to mask it.

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11 Trish May 22, 2009 at 9:41 pm

If you like this, you’d love the roasted jalapeno pesto I make. Roast 6 jalapenos (on a gas stove or grill). Steam in a bag and peel. The mix them with pignoli, parm, one clove of garlic, S&P, and EVOO in food processor til smoothe. It’s great spread on steak or mixed in scrambled eggs.

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12 Veronica February 12, 2010 at 7:09 pm

How do you use this pest, with pasta, as spreads? Sorry for the dumb question.

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13 Kath February 12, 2010 at 8:57 pm

Mostly on sandwiches, but also as a sauce!

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14 Jen (nifer) March 21, 2010 at 4:41 pm

I really enjoy your site. I am passionate about cilantro. It’s one of those herbs that one either loves or hates. We frequently make cilantro pesto. I enjoy using different nuts. Pine nuts are a favorite. I also like to put in a dried cayenne pepper.
This is great used as the topping on bruschetta, a topping for sandwiches/wraps or as a pasta sauce.

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15 OliePants January 3, 2013 at 5:28 pm

I made this more times than I can count and it’s perfect – excellent for sandwiches!

http://oliepants.wordpress.com/2011/02/17/cilantro-you-glad-i-didnt-say-basil/

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16 rebecca June 26, 2013 at 9:19 pm

my pest looks to thick, i can tell in my blender that the pine nuts and the garlic cloves are not getting chopped/diced whatever it is
help… its for tonight!

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17 lois owsley June 30, 2013 at 8:46 pm

Do you put the flowerettes in the cilantro pesto?

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18 KathEats July 1, 2013 at 7:52 am

no, the leaves only

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19 Sherry September 20, 2013 at 11:04 pm

Can you freeze this like you can with basil pesto? How long does it keep in the fridge?

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20 KathEats September 21, 2013 at 5:35 am

Yes. And you can keep it a few days

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