I’m sharing my Cilantro Pesto Recipe, a super easy cilantro and almond sauce that comes together in minutes, keeps for weeks in the refrigerator, and slips effortlessly into pasta, sandwiches or salad dressings.

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I love keeping a jar of Easy Cilantro Pesto in the fridge for when I need a fast flavor boost. With fresh cilantro leaves and almonds it has this bright, slightly nutty kick that surprises people.

I dump it on things to wake them up, and every time someone notices I feel smug. If you ever peek at a Cilantro Pesto Recipe or type How To Make Pesto into search you might think it’s complicated but it’s not.

I mess it up now and then, yet somehow it always ends up tasting way better than I expect.

Ingredients

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Cilantro: Bright leafy herb high in vitamin K and antioxidants it adds grassy, citrusy freshness.
Almonds: Creamy nuts give protein healthy fats and a toasty slightly sweet crunch.
Garlic: Pungent cloves boost savory depth, they offer small amounts of vitamin C and manganese.
Parmesan: Optional salty umami cheese for richness and a bite of savory protein and calcium.
Olive oil: Smooth extra virgin oil brings healthy monounsaturated fats, and gives a silky mouthfeel.
Lemon juice: Zippy citrus adds bright acidity, vitamin C and it lifts the whole pesto.
Red pepper flakes: Tiny heat specks that wake flavors, they add warmth without changing texture much.

Ingredient Quantities

2 cups packed fresh cilantro leaves (about 1 large bunch)

1/2 cup almonds, raw or roasted

2 garlic cloves

1/4 cup grated Parmesan cheese, optional

1/3 to 1/2 cup extra virgin olive oil, if you got it

1 to 2 tablespoons fresh lemon juice

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 to 2 tablespoons water, optional

Pinch red pepper flakes, optional

How to Make this

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1. Rinse the cilantro well, shake or pat dry, strip off the thick lower stems and pack about 2 cups of leaves (about 1 large bunch) into a measuring cup.

2. If your almonds are raw, toast them for more flavor: warm a dry skillet over medium and shake or stir until fragrant, 4 to 6 minutes, or bake at 350 F for 6 to 8 minutes; let cool. If they are already roasted you can skip this.

3. Roughly chop the garlic cloves so they blend evenly, then add the almonds, garlic, packed cilantro, and 1/4 cup grated Parmesan if you are using it into a food processor or blender.

4. Add 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, a pinch of red pepper flakes if you want heat, and 1 to 2 tablespoons fresh lemon juice to the processor.

5. Pulse several times until everything is coarsely chopped, scraping down the sides as needed so nothing hides up there.

6. With the motor running, slowly drizzle in 1/3 to 1/2 cup extra virgin olive oil if you got it, until the pesto comes together but still has a little texture; stop and scrape the bowl again if needed.

7. If the pesto seems too thick, add 1 to 2 tablespoons water and pulse a few times to loosen it. Taste and adjust salt, lemon or red pepper flakes to your liking.

8. Try not to overprocess it into a paste; leave a bit of texture for eye and mouth appeal, it tastes better that way.

9. Spoon the pesto into a clean jar, press the surface flat and pour a thin film of olive oil on top to help keep it bright. Store in the refrigerator for up to a few weeks, stirring before use.

10. Use it on pasta, sandwiches, as a salad dressing base or dip, or stir into soups for a fresh hit of cilantro flavor.

Equipment Needed

1. Food processor or blender, whichever you got
2. Measuring cups and measuring spoons
3. Chef’s knife (for stripping stems and chopping garlic)
4. Cutting board
5. Small dry skillet or baking sheet (to toast almonds)
6. Rubber spatula or bowl scraper (for scraping the processor)
7. Citrus juicer or a fork to squeeze the lemon
8. Small jar or airtight container for storing the pesto
9. Spoon or small ladle for spooning into the jar and serving
10. Tasting spoon, cause you’ll wanna check seasoning as you go

FAQ

2 cups packed fresh cilantro leaves (about 1 large bunch)

1/2 cup almonds, raw or roasted

2 garlic cloves

1/4 cup grated Parmesan cheese, optional

1/3 to 1/2 cup extra virgin olive oil, if you got it

1 to 2 tablespoons fresh lemon juice

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 to 2 tablespoons water, optional

Pinch red pepper flakes, optional

How long will this keep? In the fridge 4 to 5 days if covered with a thin layer of oil on top. In the freezer about 3 months, best frozen in ice cube trays for single servings.

Can I swap the almonds for something else? Yes. Pumpkin seeds, walnuts, or cashews all work. Use equal amounts and toast them lightly for more flavor.

How do I make it dairy free? Leave out the Parmesan. Add 1 tablespoon nutritional yeast or extra nuts for a richer mouthfeel.

Why does my pesto taste bitter? Often from using cilantro stems that are old or from overprocessing. Use mostly leaves, or add an extra squeeze of lemon and a pinch more salt to balance bitterness.

Should I remove cilantro stems? Small tender stems are fine and give flavor. Thick woody stems you should discard or use less of them, they can be bitter.

Can I use this on pasta? Do I need to add pasta water? Yes. Toss 2 to 3 tablespoons pesto with hot pasta and a splash of reserved pasta water to make a silky sauce. Add more pesto as needed.

Easy Cilantro Pesto Recipe Substitutions and Variations

Cilantro: use flat leaf parsley or a parsley and basil mix. Parsley is milder and less likely to taste soapy to some people, add a squeeze of lime or extra lemon if you want brightness.
Almonds: swap for walnuts, pine nuts, or cashews. Walnuts bring earthiness, pine nuts keep that classic pesto vibe, cashews make it extra creamy.
Parmesan: substitute Pecorino Romano for a sharper, saltier kick, or use 3 tablespoons nutritional yeast for a dairy free option. Taste and adjust the salt after.
Extra virgin olive oil: use avocado oil, light olive oil, or grapeseed oil if you dont have good EVOO. Start with the smaller amount of oil then add more till the texture feels right.

Pro Tips

– Make sure the cilantro is really dry, pesto gets watery if you don’t — wait, sorry not that, make sure you pat it well and ditch the thick lower stems cause they can be stringy and bitter, trust me it matters.

– Toast raw almonds till they smell nutty but dont burn them, it adds lots more depth. If your almonds are already roasted taste them first, sometimes theyre salty and you can skip extra toasting.

– Dont overprocess it into a paste, stop while you still see little flecks for better texture and flavor. If it feels too stiff loosen with a tablespoon of water or a splash of hot pasta water when tossing with noodles.

– For storage press a thin film of olive oil on top before refrigerating to keep it bright and green, or freeze in ice cube trays for single serve portions. Add extra lemon and salt right before using cause acid fades a bit in the fridge.

Easy Cilantro Pesto Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I'm sharing my Cilantro Pesto Recipe, a super easy cilantro and almond sauce that comes together in minutes, keeps for weeks in the refrigerator, and slips effortlessly into pasta, sandwiches or salad dressings.

Servings

servings

Calories

170

kcal

Equipment: 1. Food processor or blender, whichever you got
2. Measuring cups and measuring spoons
3. Chef’s knife (for stripping stems and chopping garlic)
4. Cutting board
5. Small dry skillet or baking sheet (to toast almonds)
6. Rubber spatula or bowl scraper (for scraping the processor)
7. Citrus juicer or a fork to squeeze the lemon
8. Small jar or airtight container for storing the pesto
9. Spoon or small ladle for spooning into the jar and serving
10. Tasting spoon, cause you’ll wanna check seasoning as you go

Ingredients

2 cups packed fresh cilantro leaves (about 1 large bunch)
1/2 cup almonds, raw or roasted
2 garlic cloves
1/4 cup grated Parmesan cheese, optional
1/3 to 1/2 cup extra virgin olive oil, if you got it
1 to 2 tablespoons fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 to 2 tablespoons water, optional
Pinch red pepper flakes, optional

Directions

Rinse the cilantro well, shake or pat dry, strip off the thick lower stems and pack about 2 cups of leaves (about 1 large bunch) into a measuring cup.
If your almonds are raw, toast them for more flavor: warm a dry skillet over medium and shake or stir until fragrant, 4 to 6 minutes, or bake at 350 F for 6 to 8 minutes; let cool. If they are already roasted you can skip this.
Roughly chop the garlic cloves so they blend evenly, then add the almonds, garlic, packed cilantro, and 1/4 cup grated Parmesan if you are using it into a food processor or blender.
Add 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, a pinch of red pepper flakes if you want heat, and 1 to 2 tablespoons fresh lemon juice to the processor.
Pulse several times until everything is coarsely chopped, scraping down the sides as needed so nothing hides up there.
With the motor running, slowly drizzle in 1/3 to 1/2 cup extra virgin olive oil if you got it, until the pesto comes together but still has a little texture; stop and scrape the bowl again if needed.
If the pesto seems too thick, add 1 to 2 tablespoons water and pulse a few times to loosen it. Taste and adjust salt, lemon or red pepper flakes to your liking.
Try not to overprocess it into a paste; leave a bit of texture for eye and mouth appeal, it tastes better that way.
Spoon the pesto into a clean jar, press the surface flat and pour a thin film of olive oil on top to help keep it bright. Store in the refrigerator for up to a few weeks, stirring before use.
Use it on pasta, sandwiches, as a salad dressing base or dip, or stir into soups for a fresh hit of cilantro flavor.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.