Appetizer, Dinner, Entrees

Cilantro Pesto

CilantroWhat to do when you have cilantro that is about to expire? Pull out all the stops and make pesto, of course! This recipe could not be more forgiving. I changed it up from traditional pesto recipes. Who starts with cilantro as a main ingredient, anyhow?
Pesto ingredientsFor the other ingredients I stuck with tradition…except for those toasted cashews. I grabbed my food processor and got to work. You can experiment here – I have added arugula, peas, and a variety of nuts to pesto before!
Step OneOlive oil was slowly streamed in.
Cilantro Pesto And there you have it. Pesto can go on all sorts of things. I used it as a spread for crackers at happy hour and a sandwich spread for lunch. Sadly, the pesto ran out before I could toss it with some pasta. I have so much to look forward to next time! Have a great weekend, friends! Thanks for reading!

Cilantro Pesto


  • Bunch of cilantro
  • 1/3 C. parmesan cheese, grated
  • 2 garlic cloves
  • 1/4 C. cashews, toasted
  • 1/3 C. olive oil
  • Salt, pepper and lemon juice to taste


  1. In a small pan, gently toast the cashews over medium heat until lightly browned. Set aside and let cool.
  2. Destem, wash the cilantro and dry completely.
  3. In the bowl of a food processor, pulse the cooled cashews until finely ground.
  4. Add in the cilantro, parmesan cheese, cloves of garlic, a pinch of salt, few cracks of fresh black pepper and pulse to mix. Scrape down the sides of the food processor before continuing.
  5. While the food processor is running, slowly stream in the olive oil until well mixed and emulsified.
  6. Check the pesto for flavor and maybe add more salt, pepper or a shot of lemon juice, if needed.
  7. NOTE: the garlic flavors will really cut through as the pesto sets up. You may want to cut back on the amount of garlic.
  8. Pesto will keep, stored in an airtight container, for 5 - 7 days.

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