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Cilantro Pesto

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!

cilantro pesto chicken with brown rice, black beans and avocado

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

Instructions

  1. Add all ingredients into a blender and pulse and blend until the pesto comes together.
  2. 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

Print

Cilantro Pesto

A delicious Mexican twist on a traditional Italian pesto
Course Appetizer, Sauce, Side Dish
Cuisine appetizer, Mexican, Sauce, Side dish
Keyword cilantro, Mexican, sauce, side
Prep Time 5 minutes
Servings 1 cup

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.
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