Quick Summary
Easy homemade cilantro pesto made with fresh cilantro, pepitas, olive oil, lime juice, and garlic. Serve with grilled meats, tacos, vegetables, eggs, pasta, salads, and more!
We make homemade basil pesto all of the time. It is a staple at our house. I always have a jar in the fridge or pesto ice cubes in the freezer.
Well, there is a new pesto in town, meet Cilantro Pesto. Instead of using basil to make pesto, you use cilantro. I love this version because it is fresh, flavorful, and can be made in 10 minutes tops! It is a great recipe for using up leftover cilantro too.
It is the perfect topping for tacos, grilled meats, roasted vegetables, pastas, salads, and so much more! You will want to put it on everything, it’s that good!
Ingredients
- Cilantro– pack the cilantro leaves in a measuring cup.
- Oil– you can use olive oil or avocado oil, both work well in this recipe.
- Pepitas– pepitas are pumpkin seeds. You can find them at most grocery stores.
- Garlic– one clove adds the perfect garlic flavor.
- Lime juice– always use freshly squeezed lime juice.
- Jalapeño– adding a jalapeño is optional. If you want the pesto to have a spicy kick, you can add a jalapeño, if you are wanting a mild pesto, leave it out. It is good both ways!
How to Make Cilantro Pesto
Homemade pesto is SO easy to make!
- In a blender or food processor, combine the cilantro, olive oil, pepitas, garlic, lime juice, salt, and pepper. If you want the pesto to have a spicy kick, you can add a jalapeño.
- Blend until smooth. If you need to stop and scrape down the sides of a bowl with a spatula, you can.
- Taste and add more salt and pepper, if necessary.
Ways to Use Cilantro Pesto
The options are endless. We love using this cilantro pesto on so many things. Here are a few ideas for you!
How to Store
Store pesto in a jar or airtight container in refrigerator for up to one week. Stir well before serving.
Pesto freezes well. You can freeze in a freezer container or bag, but I like to freeze pesto in ice cube trays.
Pour the pesto in ice cube trays and put in the freezer until solid. Transfer the cubes to a freezer bag and freeze for up to 6 months. Thaw and enjoy!
FAQ
If you don’t have pepitas (pumpkin seeds), you can use almonds. They blend up nicely in this pesto recipe.
If you want to add cheese, I recommend adding a little cotija cheese. The cheese will make the pesto thicker and more creamy.
Yes, add in a little red onion. If you want a milder onion flavor, use green onion.
Absolutely! You can easily double the recipe. This pesto freezes well so make some to enjoy now and freeze some for later!
More Condiment Recipes
Cilantro Pesto
Easy homemade cilantro pesto made with fresh cilantro, pepitas, olive oil, lime juice, and garlic. Serve with grilled meats, tacos, vegetables, eggs, salads, and more!
- 1 cup packed cilantro leaves
- 1/3 cup olive oil or avocado oil
- 1/3 cup pepitas
- 1 clove garlic
- Juice of 1 large lime
- Kosher salt and black pepper, to taste
In a blender or food processor, combine the cilantro, olive oil, pepitas, garlic, lime juice, salt, and pepper. Blend until smooth. Taste and add more salt and pepper if necessary.
If you want a kick, you can add in one diced jalapeño.
Calories: 48kcal, Carbohydrates: 1g, Protein: 1g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 1mg, Potassium: 17mg, Fiber: 1g, Sugar: 1g, Vitamin A: 68IU, Vitamin C: 1mg, Calcium: 2mg, Iron: 1mg
Have you tried this recipe?
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