I adore this cilantro pesto! It’s vibrant flavor is perfect to add to meats, pastas, salads, sandwiches, tacos and more. It’s a fun Italian/Mexican fusion of traditional pesto.
For this cilantro pesto I use cilantro instead of traditional basil. I like to use walnuts or pinenuts, garlic, chili powder and cotija cheese instead of traditional parmesan cheese. This recipe tastes great when you use avocado oil or olive oil.
I love this pesto in my pesto chicken recipe! It gives it so much flavor!
Keep in mind that this pesto will turn black when it is baked. I call it my ugly but delicious sauce. Sometimes the best tasting food isn’t the prettiest, that is just a fact of cooking.
Store this pesto in a sealed container in the refrigerator. This pesto will stay good for about a week or so.
What you need to make this cilantro pesto:
Makes ~1 heaping cup
- 1 large bunch cilantro – stems and leaves
- 6 cloves garlic
- 1/2 cup walnuts
- 1/2 cup cotija cheese
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 cup avocado or olive oil
Instructions
- Add all ingredients into a blender and pulse and blend until the pesto comes together.
- Store in a sealed container in the refrigerator and use within about a week.
Here are a few other recipes you may enjoy:
Tahini Satay Sauce
Peach Pepper Sauce
Basil Almond Pesto
Basil and Cilantro Chimichurri Sauce
Cilantro Pesto
Equipment
- blender or food processor
Ingredients
- 1 large bunch cilantro – stems and leaves
- 6 cloves garlic
- 1/2 cup walnuts
- 1/2 cup cotija cheese
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 cup avocado or olive oil
Instructions
- Add all ingredients into a blender or food processor and pulse and blend until the pesto comes together.
- Store in a sealed container in the refrigerator and use within about a week.