This simple cilantro pesto is bright, bold, and packed with flavor. Made with fresh cilantro, almonds and garlic, it’s the perfect way to use up extra herbs and add a punch of freshness to your pasta.
Why I love this cilantro pesto
My mom came home with two bunches the other day for $2 and after cleaning and removing the stems, we had 8 cups of cilantro. 8 cups. What in the world is anyone supposed to do with 8 cups of cilantro?
Make pesto, of course. I divided up the cilantro and made 2 batches of this cilantro pesto and another 2 batches of my cilantro peanut pesto.
More dairy free pesto recipes: roasted red pepper pesto / pistachio pesto / sun dried tomato pesto / spinach basil pesto
Ingredient notes:
- Cilantro – The only thing I don’t like about pesto is the cost of making it. I mean, unless you have a bountiful garden full of basil, you are going to spend some big bucks on basil and pine nuts. But guess what isn’t expensive. Cilantro. It’s always under a dollar and the bunches are huge. Go to a farmers’ market and it’s even cheaper.
- Almonds – For this recipe I opted for almonds over pine nuts for the nutty flavor.
- Olive oil – Use a good quality olive oil, it helps prevent bitterness.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
Melissa’s Tips & tricks
- Removing the stems: I suggest removing the larger, thick stems from the cilantro, but other than that, I don’t really bother. The stems have tons of flavor, so just toss them in!
- Use a lighter flavored olive oil to avoid bitterness in your pesto sauce.
Frequently asked questions
How much does this make?
This recipe makes about 1 cup of pesto sauce, which I think is more than enough for 1 pound of pasta, or any other recipe you might need it for. It should stay fresh in the fridge for about a week.
Can you freeze cilantro pesto?
If you don’t use all of your pesto right away, or if you feel like making a couple batches at once, you can definitely freeze it for later. I like to freeze mine in 1/2 cup containers (leftover from making baby food) so I never have to thaw too much out. If I need a whole cup, I’ll just thaw two containers.
Ways to use this pesto sauce:
- Toss it with some al dente pasta for a quick dinner.
- Add pesto to a vinaigrette for a fresh salad dressing.
- Use it as a marinade from grilled shrimp or chicken.
- Stir some into mayonnaise for a flavorful sandwich spread.
Searching for more easy sauce recipes? These are some of my favorite sauce recipes: Easy chimichurri sauce recipe / Dairy free alfredo sauce / Easy marinara sauce / Easy stir fry sauce recipe
Ingredients
- 1/2 cup slivered almonds - or 2/3 cup whole almonds
- 2 cups fresh cilantro - large stems removed
- 2 garlic cloves
- 1/2 cup olive oil
- 1 1/2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon crushed red pepper - optional
Instructions
- To make the pesto: Combine all ingredients in the bowl of a food processor. Blend until smooth, scraping sides as needed, until the pesto is a consistent, bright green color. Adjust seasoning with salt & pepper, to taste.
- To use as pasta sauce: Cook 1 pound of pasta according to package directions in a large pot of salted water. Reserve 1/2 cup pasta water before draining. Toss pasta with about 1 cup of pesto sauce and add 1 – 2 tablespoons pasta water at a time until sauce reaches desired consistency.
- Storage instructions: Transfer pesto sauce to an airtight container and refrigerate until ready to use. Sauce can be stored for up to 5 days in the fridge, or frozen for up to 6 months.
