Fresh Cilantro Pesto Recipe

Courtesy of  Capay Valley Farm Shop

Fresh, vibrant, and ready in minutes, this cilantro pesto is a flavorful twist on the classic basil version. Made with fresh cilantro, garlic, Parmesan cheese, olive oil, and optional nuts, it’s an easy sauce to toss with pasta, spread on sandwiches, or drizzle over grilled vegetables.

Ingredients

• 1 bunch fresh cilantro
• 5 cloves garlic, minced
• 1 tablespoon white wine vinegar or lemon juice
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon cayenne pepper
• Salt, to taste
• 1/2 cup olive oil, divided
• 1/4 cup finely chopped nuts (optional) – can use pine nuts, walnuts, or almonds

Preparation

• Blend the Ingredients: Combine the cilantro (stems and all), garlic, vinegar, cheese, pepper, nuts, salt, and 1/4 cup of the olive oil in the food processor.
• Heat and Serve: Add the remaining olive oil and gently heat the pesto in a saucepan before stirring it into your preferred dish.

This recipe serves 3–4. Prep time, 10 minutes; cook time, 5 minutes.

Tips and Tricks

• For the best flavor, use fresh cilantro and include the tender stems when blending. If using nuts, lightly toast them beforehand to bring out their natural flavor.
• Adjust the pesto to your taste by adding a little more olive oil or Parmesan cheese for a milder flavor, or a squeeze of fresh lemon juice for extra brightness.
• Store leftovers in an airtight container in the refrigerator for up to 3–4 days. A thin layer of olive oil on top can help preserve the pesto’s bright green color.

FAQs

1. Can I make cilantro pesto without nuts?

Yes, you can skip the nuts. The pesto will still taste great, though nuts add a richer texture and flavor.

2. How long does cilantro pesto last in the fridge?

Cilantro pesto can last 3–4 days in an airtight container in the refrigerator.

3. What can I serve with cilantro pesto?

You can toss it with pasta, spread it on sandwiches, drizzle it over roasted vegetables, spoon it onto grain bowls, or pair it with grilled tofu.