This cilantro pesto recipe is vegan, gluten free, and paleo. It’s an easy, versatile sauce perfect for tossing with rice or pasta, or for topping tacos, grilled chicken, steak, or pork. Make it in about 5 minutes to add bold, fresh flavor to any meal.
I love pesto in all its forms, and over the years I’ve developed several variations using different herbs and nuts. Cilantro pesto brings a bright, herbaceous twist with a citrusy finish that pairs especially well with Mexican-inspired dishes. It’s a great dairy-free alternative to traditional basil-parmesan pesto and works with a wide range of foods.
- Basil Pesto – the classic version, perfect tossed with pasta or spread on pizza.
- Vegan Kale Pesto – a dairy-free pesto that uses kale for a nutrient-rich green sauce.
- Spinach Pesto – a tasty way to add extra leafy greens to your meals.
- Sun-Dried Tomato Pesto – intensely flavored and terrific spread on bread or crackers.
- Arugula Blue Cheese Pesto – a bold, savory pesto that makes a great topping for grilled steak.
- Paleo Walnut Sage Pesto – dairy free and delicious spooned over roasted vegetables or turkey.
- Kale Pesto (Parmesan) – a second kale option that uses parmesan for a more traditional pesto profile.
- Cilantro Pesto – the Mexican-inspired pesto described here: bright, zesty, and wonderfully versatile.
Years ago I had a memorable cilantro pesto risotto at a Mexican restaurant in San Diego. That inspired me to recreate the flavor at home, starting with this cilantro pesto and folding it into a creamy risotto. Since then I’ve discovered many other uses—over grilled meats, scrambled eggs, tacos, or simply stirred into rice for an instant flavor boost.
This cilantro pesto can also substitute for guacamole or salsa verde in many dishes. If you enjoy fresh cilantro, this sauce will quickly become a pantry favorite.
How to make Cilantro Pesto
- Place fresh cilantro (including tender stems), garlic cloves, and almonds into a blender or food processor. Add salt and black pepper.
- Pulse the mixture for about 15–20 seconds until it begins to break down.
- With the machine running, slowly pour in the extra virgin olive oil and continue blending for another 15–20 seconds until the texture is silky.
- Add fresh lime juice and a little water, then blend for 5–10 more seconds until the ingredients are fully combined into a smooth, spoonable pesto.
Can I freeze Cilantro Pesto?
Yes. Store this cilantro pesto in the refrigerator for up to two weeks in an airtight container. For longer storage, freeze the pesto in ice cube trays, then transfer the frozen cubes to a freezer-safe bag. Frozen pesto keeps well for up to six months and is convenient for adding small portions to dishes as needed.
How to use Cilantro Pesto
This cilantro pesto is incredibly versatile. Here are practical ways to enjoy it:
- On tacos: Spoon a dollop over carne asada, barbacoa, fish, or veggie tacos for fresh, bright flavor.
- Stir into rice: Mix about a teaspoon (or to taste) into each cup of cooked white rice, brown rice, or cauliflower rice to give it instant zest.
- Top fajitas: Finish steak or chicken fajitas with a spoonful of cilantro pesto instead of sour cream or cheese for a lighter, herb-forward finish.
- On nachos: Add small dollops of pesto on top of nachos or serve it on the side as a dipping sauce for loaded chips.
- With eggs: Spoon over scrambled or fried eggs, or use as a finishing sauce on breakfast bowls.
- On grilled meats and vegetables: Use as a finishing sauce for grilled chicken, pork, steak, or roasted vegetables.
If you tried this pesto and loved it, consider leaving a rating and review on the original recipe source to help others discover it.
Cilantro Pesto — Recipe
Yield
About 2 cups pesto
Prep Time
5 minutes
Ingredients
- 4 cups fresh cilantro (leaves and tender stems), packed
- 6 cloves garlic
- 1 cup almonds
- 1/4 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 3/4 cup extra virgin olive oil
- 1/4 cup fresh lime juice
- 1/2 cup water (add more if needed to reach desired consistency)
Instructions
- Add the cilantro, garlic, almonds, salt, and black pepper to a food processor or high-speed blender.
- Blend for 15–20 seconds until the ingredients begin to combine.
- With the machine running, slowly pour in the olive oil and continue blending for another 15–20 seconds until smooth.
- Add the lime juice and water, then blend for 5–10 seconds until fully incorporated. Adjust seasoning or texture with additional salt, lime, or water to taste.
- Transfer the pesto to an airtight container and refrigerate or freeze as desired.
Notes & Tips
- Make it spicy: Add one seeded or seeded-and-chopped jalapeño to the processor for a bright heat.
- Measure cilantro correctly: Pack the cilantro into the measuring cup so you have a full 4 cups; loosely measured herbs can vary dramatically.
- Freezing tip: Freeze pesto in ice cube trays, then move the frozen cubes to a sealed bag for easy portioning. One cube is a handy single-serving boost of flavor.
Nutrition (approximate per batch)
Calories: 1156 kcal • Carbohydrates: 22 g • Protein: 16 g • Fat: 116 g • Fiber: 9 g • Vitamin A, Vitamin C and other micronutrients present.
If you’re a cilantro lover, this pesto delivers fresh herb flavor with a creamy texture and bright lime finish. It’s quick to make, stores well, and adds instant life to simple meals—rice, tacos, grilled proteins, and more.
