Cilantro Pesto

Why This Cilantro Pesto Recipe Works So Well

I always have basil pesto in my fridge, but this cilantro pesto has become a new favorite. Made with fresh cilantro, pepitas, and lime juice, it’s bright, tangy, and ready in just 10 minutes. I love how it instantly adds flavor to tacos, grilled meats, or roasted vegetables.

Reasons to Make Cilantro Pesto

• Comes together in 10 minutes with just a handful of ingredients.
• The bright, fresh flavor of cilantro pairs perfectly with lime and pepitas.
• So versatile, use it on everything from tacos to eggs to pasta.

Key Ingredients for Cilantro Pesto

• Cilantro: Use fresh leaves only, packed into the cup. Stems are fine to include if you like, but avoid large stems as they can be bitter.
• Pepitas: These are hulled pumpkin seeds. If you can’t find them, raw almonds work as a substitute, just be sure they’re unsalted.
• Lime juice: Always use freshly squeezed lime juice. Bottled juice lacks the bright, zesty flavor this pesto needs.

Kitchen Tools for Cilantro Pesto

• Blender or food processor: Either works well. A food processor gives a chunkier texture; a blender makes it smoother.
• Rubber spatula: For scraping down the sides during blending.
• Measuring cups and spoons: For accurate ingredient amounts.

Tips for Making the Best Cilantro Pesto

For the best texture, pack your cilantro leaves firmly into the measuring cup. When blending, stop halfway to scrape down the sides with a spatula so everything gets evenly combined. Taste after blending and adjust salt and pepper to your liking, sometimes a little extra lime juice brightens it up further.

Cilantro Pesto Variations to Try

If you want a spicy kick, toss in a diced jalapeño before blending. For a richer, creamier pesto, add a few tablespoons of crumbled cotija cheese. You can also swap the pepitas with almonds or even walnuts for a different nutty flavor. A tablespoon of chopped red onion or green onion adds a mild oniony note that works well with the cilantro.

What to Serve with Cilantro Pesto

This cilantro pesto is incredibly versatile. Drizzle it over tacos, burritos, or quesadillas for a fresh finish. It’s also fantastic on grilled chicken, steak, or shrimp. For a quick weeknight meal, toss it with hot pasta or use it as a salad dressing. Spoon a little over scrambled eggs or roasted potatoes for an instant flavor boost.

How to Store Cilantro Pesto

Store your cilantro pesto in a jar or airtight container in the refrigerator for up to one week. Give it a good stir before serving, as the oil may separate. The pesto also freezes beautifully, see below for details.

How to Freeze Cilantro Pesto

Freezing cilantro pesto is a great way to preserve it for later. Spoon the pesto into ice cube trays and freeze until solid. Pop the cubes out and transfer them to a freezer bag, where they’ll keep for up to 6 months. Thaw a cube or two as needed, perfect for quick additions to soups, sauces, or marinades.

Cilantro Pesto FAQs

Equipment

• blender
• food processor

Recipe

Cilantro Pesto

Print recipe Pin recipe

Prep

10 min

Cook

PT0M

Total

10 min

Servings

16 servings

Cuisine

Mexican

Ingredients

• 1 cup cilantro leaves (packed)
• 0.333 cup olive oil or avocado oil
• 0.333 cup pepitas
• 1 clove garlic
• 1 large lime (juiced)
• kosher salt and black pepper

Instructions

1. In a blender or food processor, combine the cilantro, olive oil, pepitas, garlic, lime juice, salt, and pepper. Blend until smooth. Taste and add more salt and pepper if necessary.

Nutrition (per serving, estimated)

Calories

48 kcal2% DV

Protein

1 g2% DV

Fat

5 g6% DV

Carbs

1 g0% DV

Fiber

1 g4% DV

Sugar

1 g

Sodium

1 mg0% DV

% Daily Values are based on a 2,000-calorie diet (FDA). Values are estimates — see our nutrition data sources.

complete the meal

Pairs Well With

RecipesEdamame Guacamole