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Isabel
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This quick and easy cilantro pesto recipe is the perfect way to use any extra cilantro you have in the fridge. Serve it on grilled meats, pastas, meatballs, sandwiches, mixed into soups and anything that needs a fresh and herbaceous pop of flavor!
We’re big fans of cilantro here on Isabel Eats. We use it in so many different dishes to add a fresh, herbaceous, and citrus-like flavor that makes food pop!
However, many recipes only ask for a few tablespoons of fresh cilantro or less, leaving you with a bunch of cilantro in the fridge that you need to use quickly. So what to do with all that leftover cilantro?
Make cilantro pesto!
What is Cilantro Pesto?
Made from fresh cilantro, cotija cheese, slivered almonds, red onions, garlic, olive oil and lime juice, this pesto sauce is the perfect topping for just about everything from grilled meats, seafood, as a sandwich spread, and mixed into pasta.
It has the perfect amount of acidty, saltiness, creaminess and is hands down one of the most addicting sauces I’ve ever made!
Ingredients You’ll Need
- cilantro
- sliced almonds
- cotija cheese
- olive oil
- lime juice
- red onion & garlic
- kosher salt and black pepper
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How to Make Cilantro Pesto
To make cilantro pesto, simply add all the ingredients to a food processor or blender and pulse the mixture until a paste forms and it becomes mostly smooth.
There should still be little bits of cotija cheese throughout that aren’t totally blended.
When measuring the cilantro, there’s no need to remove the leaves from the stems. Simply remove and discard any extra long stems, and then loosely pack the cilantro into a measuring cup.
(Learn more about how to chop cilantro.)
Substitutions
Most ingredients in this pesto are easy to find, but just in case you don’t have a few of them on hand, here are some ingredient substitutions that may be helpful along the way.
- Don’t have cotija cheese? Use crumbled feta or shredded parmesan cheese instead. They both have a similar flavor and the perfect amount of saltiness like cotija cheese!
- Instead of sliced almonds, you can use pine nuts. Or if you have whole almonds, just give them a quick chop before measuring them out.
- Don’t have red onions? Use white onions instead, or you can completely leave them out. The pesto will still be delicious.
Storing and Freezing
The pesto should be stored in an airtight container in the fridge for 5-7 days.
It can also be frozen for 3-4 months in a freezer-safe container, or poured into an ice cube tray and frozen so you can quickly pop out a cube whenever you need it!
What to serve with Cilantro Pesto
- Grilled Skirt Steak
- Cilantro Lime Chicken
- Grilled Shrimp Skewers
4.91 from 11 votes
Cilantro Pesto
servings: 12 servings
Print Pin Review Save
Prep: 5 minutes minutes
Total: 5 minutes minutes
This quick and easy cilantro pesto recipe is the perfect way to use up any extra cilantro you have. Serve on grilled meat, seafood, pasta and more!
Ingredients
- 3 cups loosely packed cilantro
- 1/2 cup olive oil
- 1/2 cup sliced almonds
- 1/3 cup cotija cheese
- 1/4 cup chopped red onion
- 3 tablespoons lime juice (about 1 1/2 limes)
- 1 clove garlic
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
Add all ingredients to a food processor or blender and pulse until mostly smooth.
Notes
Makes about 1 1/2 cups pesto.
When measuring the cilantro, there’s no need to remove the leaves from the stems. Simply remove and discard any extra long stems, and then loosely pack the cilantro into a measuring cup.
Don’t have cotija cheese? Use crumbled feta or shredded parmesan cheese instead. They both have a similar flavor and the perfect amount of saltiness like cotija cheese!
Instead of sliced almonds, you can use pine nuts. Or if you have whole almonds, just give them a quick chop before measuring them out.
Don’t have red onions? Use white onions instead, or you can completely leave them out. The pesto will still be delicious.
Nutrition Information
Serving: 2tablespoons, Calories: 120kcal (6%), Carbohydrates: 2g (1%), Protein: 2g (4%), Fat: 12g (18%), Saturated Fat: 2g (10%), Cholesterol: 4mg (1%), Sodium: 243mg (10%), Potassium: 62mg (2%), Fiber: 1g (4%), Sugar: 1g (1%), Vitamin A: 288IU (6%), Vitamin C: 3mg (4%), Calcium: 35mg (4%), Iron: 1mg (6%)
Author: Isabel Orozco-Moore
Category: Mexican
4.91 from 11 votes (4 ratings without comment)
Leave a Reply
Stephanie S
It was perfect. I used it as the seasoning to make southwest chicken salad.Reply
Cheryl
See AlsoBEST Sweet and Sour SauceJust made your cilantro pesto. Easy and delicious. I really appreciate the substitution suggestions.
Reply
Tammie
This recipe was easy and delicious! I had so much cilantro I’m making in bulk and freezing the pesto.Reply
Carolina Juarez
I made the recipe with cilantro grown in our yard and used pine nuts. ¡Delicioso! Thank you!Reply
Connie
Thanks for the excellent recipe! I bought a giant bunch of cilantro and didn’t know what to do with it before it would go bad and I’d already dehydrated some previously. I found several recipes online but yours used the most per recipe so I gave it a try. I ended up using feta cheese instead of cotija since I had that on hand and toasted the almonds. It’s super easy to make and I’m planning to freeze some for use in the winter. For now I plan to make a shrimp. tomato and avocado salad and use cilantro pesto for the dressing.
Thanks again!Reply
Ana @ Isabel Eats
Hi Connie! That salad sounds delicious! We’re glad you found this recipe helpful.
Reply
Delly ingersoll
I’m wondering if this can be frozen.
Reply
Ana @ Isabel Eats
Hi Delly! Yes it can!
Reply
Pam
Easy and delicious! Great recipe!Reply
Stefani Simpson
Hello – I just made this Cilantro Pesto and it is outrageous! All the flavors that I love mixed together. This is great on Mediterranean baked crackers. If you ever have too much cilantro, you must give this a try. One of my new favorite recipes. Thank you Isabel!Reply
H. Barrett
Easy & scrumptious! Thank you!Reply
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