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Cilantro Pesto Recipe

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4.98 from 37 votes
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A fun twist on classic pesto, this cilantro pesto recipe is quick and easy, completely delicious, and is full of limes, roasted cashews, garlic, parmesan, and of course, cilantro! This is great over pasta, chicken…anything!

Cilantro pesto in a bowl with spoonIt’s Meatless Monday over here at Show Me the Yummy and I’m not missing meat one little bit. Why? Because I have cilantro pesto, that’s why, and cilantro pesto > everything!

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Actually this cilantro pesto would be great over chicken…

but that’s for another time, another blog post.

This cilantro pesto recipe is so good in fact, that I’ve made it THREE times since Friday. Mainly, because one was a test batch, the second was for a video (did you follow us on Periscope?!), and the last was for a photoshoot. 😉

Ok fine. I could’ve gotten away with only making it TWO times, but it’s like reeeeeally good pesto, guys.

This cilantro pesto was happily scooped up with crackers, smothered over pasta, and yes, licked off the bottom of the bowl, because the only one around to judge me was Teddy. 😉

Cilantro Pesto. It’s a thing. A really good thing.

Pesto on noodles in bowl

Spoonful of pesto

Sooo a long time ago, I made a roasted pistachio pesto for the blog <– if you haven’t made it, doooooo it, it’s yummy. 🙂 I love pesto. I love the flavor and you could literally put it on anything and I’d eat it… bread, crackers, cheese…whatever.

My only complaint about pesto is that it typically includes pines nuts – which I never have on hand – and basil – which is so.darn.expensive. Trevor and I actually had a basil plant at one point, and I’m not pointing any fingers, but s.o.m.e.o.n.e. definitely killed it while Trevor and I were on vacation. 😉

Now, anytime I want to make pesto, I have to go buy a box of packaged basil that I swear to you costs $1000 and half of it somehow always ends up rotten and gross before I get home from the grocery store.

My solution? Forget the basil and replace it with my beloved cilantro.

Oh, I should apologize right now to all my cilantro haters. I’m sorry. I know some of you think cilantro tastes like soap, but I ♡ it. Have no fear, cilantro haters, like I said 👆, go check out that roasted pistachio pesto.

Roasted pistachios on baking sheetBefore we get to the making of this cilantro pesto recipe, we need to roast our nuts. Today, I’m using cashews. Honestly, I picked cashews, because that’s what I had on hand, but in the end, I absolutely loved the flavor it added to the pesto.

Whatever you do, don’t skip roasting the cashews…roasting the nut really adds depth of flavor and you know, gives them a nice roasty flavor. 😉 I promise it only takes about 5-8 minutes… so it’s worth it!

Once you’ve roasted your cashews (I’ll tell you how in the recipe below 👇), all we need to do is throw a few things into our food processor.

All you need is cilantro, garlic, your roasted cashews, lime juice, and parmesan. Pulse that together until smooth.

Cilantro pesto in a bowl with spoonNow scrape down the sides of your food processor.

With the food processor running, slowly drizzle in your olive oil. I use somewhere between 1/3 and 2/3 cups of oil…the choice is yours, depending on how thick you like your cilantro pesto!

All that’s left to do is season it with plenty of salt.

How to use your pesto? That’s up to you! I love this pesto over whole wheat pasta for a nice Meatless Monday dinner, but this is also great over chicken, as a dipping sauce for bread…and don’t even get me started on how much I love this with goat cheese and crackers.

This cilantro pesto recipe is ready within minutes, packed with flavor, and is so versatile!

Bowl of pesto aboveCilantro Pesto for.the.win. ♡

– Jennifer

A fun twist on classic pesto, this cilantro pesto recipe is quick and easy, completely delicious, and is full of limes, roasted cashews, garlic, parmesan, and of course, cilantro! This is great over pasta, chicken…anything! showmetheyummy.com #pesto #vegetarian

Cilantro Pesto Recipe

4.98 from 37 votes
A fun twist on classic pesto, this cilantro pesto recipe is quick and easy, completely delicious, and is full of limes, roasted cashews, garlic, parmesan, and of course, cilantro! This is great over pasta, chicken...anything!
Prep Time: 5 minutes
Cook Time: 5 minutes
Yield: 16 tablespoons
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Ingredients

US Customary - Metric
  • 2 cups packed cilantro
  • 2 cloves garlic
  • ¼ cup roasted cashews* unsalted
  • 1 tablespoon lime juice
  • ½ cup shredded parmesan cheese
  • ⅓ - ⅔ cup oil until desired consistency is reached**
  • salt to taste***

Recipe Video

Instructions

  • Place cilantro, garlic, roasted cashews, lime juice, and parmesan into a food processor.
  • Pulse until smooth and scrape down the sides.
  • With your food processor running, slowly pour in your oil until your desired consistency has been reached.
  • Season with salt, pulse to combine, and serve with pasta, cheese and crackers, etc.
  • Store in the refrigerator.
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STORING
Room Temp:N/A
Refrigerator:5-7 Days
Freezer:9-12 Months
Reheat:If frozen, let thaw in fridge
*Storage times may vary based on temperature and conditions

Notes

Nutritional information calculates using .5 cups oil. 
*To roast cashews: preheat oven to 300 degrees F. Place cashews on an unlined, rimmed baking sheet. Roast in preheated oven until cashews are fragrant and golden, about 4-8 minutes. Stir halfway through to avoid burnt spots.
**I use extra virgin olive oil, but if you want a less pronounced oil flavor, use a more neutral oil like canola. Also, I typically use somewhere between 1/3 and 2/3 cup oil...it's up to you!
***Be sure to taste and re-season! Salt is important! 🙂

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Nutrition Information

Nutrition Facts
Cilantro Pesto Recipe
Amount Per Serving (1 tablespoon)
Calories 88 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Cholesterol 2mg1%
Sodium 51mg2%
Potassium 25mg1%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Vitamin A 160IU3%
Vitamin C 0.9mg1%
Calcium 40mg4%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

*Note: Nutrition information is estimated and varies based on products used.

Keywords: cilantro, healthy, pasta sauce
Enjoy this recipe?
Tag @showmetheyummy on Instagram and hashtag it #showmetheyummy
Course: Main Dish
Cuisine: American
Author: Jennifer Debth

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  5. Ash

    United States

    5 stars I had an amazing Cilantro pesto pasta in Genoa, Italy this past week. By far my favorite meal on my Euro trip. I used this recipe, but subbed the olive oil for butter and used water from my boiled pasta to thin it out. It’s almost an exact match! Next time, I think I’ll add a little bit of heavy cream and it should be on point.
    Reply

  9. Londa

    Pensacola, Florida

    Hi Jennifer, this looks fabulous and I’m looking forward to making this tonight. Just wondering if there’s a reason why you use shredded parmesan instead of grated? I have both but curious about your preference. Thanks!
    Reply

  11. Anonymous

    Eau Claire, Wisconsin

    5 stars We did not have cashews in our pantry, so we made without nuts, and it was still divine! Will try next time, though. Cannot wait to drizzle on baked potatoes, toast, and eggs.
    Reply

    • Jennifer @ Show Me the Yummy

      Thanks! If you don’t have cashews, you could try subbing with pine nuts, pecans, or even roasted almonds!

  12. Anonymous

    Eau Claire, Wisconsin

    5 stars One of the best dishes I have ever eaten!!!! I was craving a pesto dish and found this recipe. We paired it with grilled teriyaki pork loin and served over gluten free pasta and everyone loved it, even our 2 and 4 year olds. Our 2 year old was eating it with tortilla chips even before serving. I told my husband this is one of the best dishes I have ever eaten and would pay $17.00 for this meal at a restaurant. This recipe was excellent and will be made on a regular basis! Yum!!!
    Reply

    • Jennifer @ Show Me the Yummy

      Aw yay! Thanks so much! The grilled teriyaki pork loin sounds delicious 🙂

  13. Charity

    Canada

    Can I use pine nuts? And if so, should I roast them as well? I grew a huge crop of cilantro and need to use it before it bolts, so how can I store this pesto long term? Thanks for your advice 🙂
    Reply

    • Jennifer @ Show Me the Yummy

      Hi, Charity! You can use pine nuts. You don’t have to roast them but it will add another layer of yummy flavor if you want to take the extra step. You can also store the finished pesto in the freezer for 9-12 months so you will definitely be able to use up all that cilantro 🙂 hope you love it!

  14. Janet

    Leominster, Massachusetts

    5 stars I just made this, using about 50/50 cilantro/parsley instead of all cilantro because I have a lot of both in the garden. Also instead of garlic, I used garlic scapes (also from the garden and have to be used up). The result is absolutely outstanding! I really love the hint of lime and the cashews. Terrific recipe, thank you!
    Reply

    • Jennifer @ Show Me the Yummy

      Thank you so much, Janet! I’m so glad you were able to use the herbs from your garden and that you loved the result!

  15. David

    United States

    I have a large cilantro plant and was looking for a way to use it. This seems like a great option. Have you ever tried to can this instead of freezing for longer storage?
    Reply

    • Jennifer @ Show Me the Yummy

      Hi, David! I have never tried canning this recipe and don’t really know anything about canning so I would google it to see if you can easily can pesto. Good luck!

  22. Pam

    Lexington, Kentucky

    I love cilantro! This looks great! Can you substitute cotija cheese for the parmesan? I have read it is considered “Mexican parmesan”. Re: your garden. If you have any kind of outdoor space that gets sun, purchase some inexpensive containers, (Dollar Tree – $1 ea.) drill small holes to let water drain, fill with dirt then your herbs. I have several. One for cilantro, parsley, basil, dill and mint!
    Reply

    • Jennifer @ Show Me the Yummy

      I don’t see why not! As long as it’s a dry finely grated cotija and not a wet, crumbly cotija – which I think would affect the texture! 🙂

  25. pam

    Crestone, Colorado

    5 stars I’ve made this a couple times now- love it. Great on pasta, quesadillas, as a sandwich spread. I used almonds because that’s what I had in the house-worked great.
    Reply

  26. Lucy

    Dublin, California

    5 stars This recipe is to die for! I tend to be a snob on pesto and using basil for it…I love this! I put a couple of spins on it, always have to put my signature on a recipe 😉 I was walnuts, toasted and chopped along with some roasted, salted sunflower seeds. AND, I added some fresh spinach (about a cup) to stretch the greens. Super yummy!😋
    Reply

  32. LaLa

    Baraboo, Wisconsin

    5 stars Everyone who eats this and I’ve made it like 5 times in two weeks…loves it. I prefer it over basil and much more economical. I will say there is a difference with organic cilantro and not. I used the not and it wasn’t nearly as tasty and full flavor, just an FYI…
    Reply

    • Jennifer @ Show Me the Yummy

      Interesting about organic vs non-organic! I’ve never used organic, so I’ll have to give it a try 🙂 Glad you love this as much as I do! 🙂

  33. Jennie

    Alamogordo, New Mexico

    5 stars I had lost the recipe… someone posted one and I used the words and found your site… this is EXCELLENT and I put it on everything… English muffin with egg and pesto on top! The BEST! 69 years old and loving the good food! Besides, it removes heavy metals from your body!
    Reply

  34. jack

    We put up about a gallon of cilantro pesto into the freezer each summer to last us thru winter. Sometimes I use ice cube trays to make blocks but if I am lazy that summer I’ll just freeze it pancake style and break off what I need. My favorite recipe with it is to saute a couple of blocks with a half stick of butter for about five minutes… just enough to take the edge off. Mix that with halved cherry tomatoes and medium diced cukes to top onto a plate of pasta. But it has endless uses. The imagination runs wild with it in the freezer.
    Reply

  35. Yvonne

    5 stars I’ve been making pesto wrongly all this time until I found this recipe. This is so delicious, especially when combined with your Pesto Pasta Salad recipe!! Thank you so much!!!
    Reply

  36. Mary

    Superior, Wisconsin

    4 stars I grow many kinds of basil in the summer but not enough to freeze. Price of fresh basil & pine nuts is too high. My solution? I use spinach and unsalted sunflower kernels. I make batches and freeze them to have a quick meal. Spinach pesto complements shrimp very nicely. Thank you for the cilantro idea. I will try that next time.
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Mary! Love the idea of spinach and sunflower kernels. I hope you LOVE the cilantro pesto! 🙂

  38. Lauren

    Des Moines, Iowa

    5 stars I think my husband would freak out if I made this (he hates cilantro), but that’s OK because that means there would be more for me! 😀 Love it!
    Reply

  40. Phi

    Racine, Wisconsin

    I am drooling over here – this looks absolutely delish and I love the cilantro twist on the classic pesto – and the video – so cute!
    Reply

  42. Megan

    Atlanta, Georgia

    I love making pesto! Frequently I run out of basil and just sub whatever green I have like parsley or even spinach. Can’t wait to try this version!
    Reply

  43. Meghan

    Bothell, Washington

    5 stars I looooove making pesto, but I agree with you, I hate buying the tiny package of basil for millions of dollars – and seriously, how is it that it always seems to go bad before it gets used? I love that you used cashews here, that is such a great idea! I never buy pine nuts, so I like this sub. I am not a huge fan of cilantro, but I might come around to try this out 🙂
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Meghan! I feel like you either LOVE cilantro or HATE it…it’s like mint, you love it or hate it. 😉 It’s definitely worth a shot 🙂

  44. CakePants

    Ann Arbor, Michigan

    Cilantro pesto?! Yes, please!! This looks fantastic, and I love that it uses cashews (which I always have) instead of pine nuts (nope, never). This recipe will be especially handy in the summer when our garden is producing cilantro by the bundle on a daily basis!
    Reply

    • Jennifer @ Show Me the Yummy

      Thank you!! Oooo! I wish we had a garden…I’d love to have bundles and bundles of cilantro. 🙂

  45. Marina

    Philadelphia, Pennsylvania

    5 stars Wow, Cilantro Pesto?! GENIUS. I’m Italian, so traditional pesto runs through my veins but I’d definitely be curious to try this. And then not share because I know some people in my family HATE cilantro. (HOW?!) More for me! Thanks for the recipe 🙂
    Reply

  46. Sarah

    Williams Bay, Wisconsin

    I have a SERIOUS obsession with pesto and you have for real got me drooling over here! This looks SO amazing and I love that it uses cilantro, rather than the classic basil. I would top everything with this pesto!
    Reply