Cilantro Pesto

At a glance

What stands out: Cilantro pesto is a welcome flavor-maker in your kitchen. Garlicky, herbaceous, and straightforward to whip up, this is a multi-tasking recipe you’ll make again and again. Parsley and chives add layers of flavor.

How long it takes: 15 minutes
Equipment you’ll need: food processor
Servings: makes 1 cup of pesto

Pesto, made with Cilantro

Cilantro pesto is like the sassier cousin of basil pesto—or a more mellow version of chimichurri. While chimichurri has a bite from red wine vinegar, cilantro pesto has an olive oil base that makes it creamy and even a little bit rich. And, like basil pesto, you can use this cilantro pesto in endless ways. (Nope, it’s not just for pasta! We share some of our favorite uses later in this post.)

Obviously, if you’re on team “cilantro-tastes-like-soap”, this pesto will not be your jam. (Try this arugula pesto recipe instead.) But if you love the bright, bold flavor of cilantro, you’re going to appreciate this recipe.

What goes in

• Raw cashews: While classic basil pesto is made with Parmesan cheese, this recipe uses cashews for extra creaminess. Look for cashew that aren’t roasted (raw cashews are much lighter in color than roasted cashews). Raw cashews soften for a creamy texture but roasted cashews will stay crisp and make your pesto grainy. Keep reading for a nut-free alternative.
• Garlic: This cilantro pesto is garlicky without being garlic-dominant. You can easily adjust the amount of garlic to your preference.
• Cilantro: Fresh cilantro is the star of the show! Rinse it well, but also dry it well so you’re not adding extra moisture to your pesto. We usually use our salad spinner to dry herbs.
• Parsley: Flat-leaf or curly parsley adds another layer of flavor without over-shadowing the cilantro.
• Chives: Another fresh herb, chives add a bit of oniony flavor. You can leave these out if you’d like but if you happen to have some growing in the garden, throw them in! Shallots are a good substitution.
• Extra-virgin olive oil: This is the kind of recipe where you can put a high-quality EVOO to good use but you don’t really need to because the herbs are so flavorful.
• Salt and pepper: We like a pinch of red pepper flakes but you can use ground black pepper, too.

Cilantro Tip

Cilantro stems are tender and packed with flavor so you don’t need to strip the leaves off the stems for the recipe. In contrast, parsley stems can be tough and bitter so it’s best to use only the leaves and small stems.

How it comes together

Soak the cashews. Place the cashews in a heatproof bowl, then pour boiling water over the top. Let them sit for 5 minutes; the cashews will absorb the water, which will allow them to puree smoothly and make this cilantro pesto rich and creamy! Drain well and transfer to your food processor.

Add the garlic and herbs. To the soaked cashews, add the garlic, cilantro, parsley, and chives. Cover and pulse until the herbs and garlic are finely chopped.

Finish. Pour in the olive oil and season with salt and pepper flakes. Replace the lid and pulse again until the mixture forms a paste. Season to taste, then store or serve.

How To Use Cilantro Pesto

Spread it on baguette. Thinly slice the baguette. You can toast it to make crostini or leave it untoasted. Use it as a base for a tartine (an open-faced sandwich) with a good, assertive cheese and balsamic roasted vegetables on top.

Serve with crackers for dipping. Dip the crackers directly into the cilantro pesto, or combine the cilantro pesto with softened cream cheese. We l also like to use it as a topping for our whipped feta.

Use it as a pasta sauce. You can’t go wrong! We like to add diced grilled chicken too. Add the pesto near the end of the cooking time because heat decreases the potency of the herbs. Try it in this creamy pesto chicken pasta. Cilantro pesto works well with this sheet pan pesto shrimp with gnocchi, too.

Boost the flavor of your soup. We almost always stir a couple spoonfuls of pesto into from-scratch or even canned soup before serving it. You’ll be amazed at the flavor it adds. Pesto would be fantastic in this chicken tortilla soup or lentil soup with pasta.

Spoon on top of fried or poached eggs. Add fresh flavor to sheet pan eggs.

Use as a topping for potatoes or vegetables. It goes well with crispy smashed potatoes. Roasted potatoes and roasted vegetables are also good. Even a humble baked potato benefits from a spoonful of cilantro pesto. Add a spoonful to these marinated grilled portobello mushrooms or sautéed summer squash and zucchini ribbons.

Mix it into hummus. A swirl of cilantro pesto will liven up store-bought hummus, or use it with this straightforward from-scratch hummus recipe.

Add it to your favorite tacos, enchiladas, or nachos. Try it with straightforward shrimp tacos.

Use it to make a straightforward salad dressing or sandwich spread. Stir the pesto into freshly squeezed lemon juice to make an herby salad dressing or blend it into mayonnaise for a stellar sandwich.

Ways to change it

• Make it nut free. We have nut allergies in our family so we're always looking for a way to make favorite recipes without added nuts. We've made this recipe with pepitas and we loved it! You may need to add extra oil to achieve the right consistency; we found that 2 additional tablespoons was reliable.
• Change the herb ratios. If you happen to have a bit more parsley than cilantro, feel free to use extra parsley and less cilantro. Your pesto will still be fabulous!
• No chives? Substitute a shallot or finely minced onion.

Keeping leftovers

Refrigerate: Leftovers can be stored in the refrigerator inside an airtight container for up to 3 days. The top of the pesto may darken a bit with storage but don’t worry, it doesn’t mean the pesto went bad! It’s just oxidation. Give it a stir and it won’t be noticeable at all.

Freeze: Transfer the cilantro pesto to a zip-top freezer bag and keep in the freezer for up to 3 months. You can also freeze pesto in cubes. It thaws quickly.

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Tartar Sauce Recipe

• Yield: 8
• Prep: 10 minutes
• Cook: 5 minutes
• Total: 15 minutes

Ingredients

• ½ cup raw cashews
• 2 cups boiling water
• 1 large clove garlic, peeled and roughly chopped
• 1 cup loosely packed cilantro, leaves and stems
• ½ cup loosely packed parsley, leaves and small stems
• 1 tablespoon fresh chives, coarsely chopped
• ¼ cup extra virgin olive oil, more if needed
• 1 teaspoon kosher salt
• pinch of red pepper flakes (optional)

Method

1. Place the cashews in a heatproof bowl and cover with two cups of boiling water. Set aside for 5 minutes to soften. Drain well and add soaked cashews to the bowl of a small food processor.
2. Place the garlic, cilantro, parsley, and chives into the food processor bowl. Attach the lid securely and pulse several times until all of the ingredients are finely minced, forming a coarse paste.
3. Add the olive oil, salt, and red pepper flakes (if using) to the bowl. Close the lid and pulse a few more times to emulsify the oil into the paste. Taste and add salt if needed. Transfer to an air-tight container for storage, or serve immediately.

Notes

Equipment note: we use a mini food processor to make this recipe. If you only have a large food processor, you may want to make a double batch of the pesto. Otherwise, you’ll have to constantly scrape the sides of the food processor bowl.

Storage: Leftover pesto may be stored in the refrigerator inside an airtight container for up to three days. Stir well before serving. To freeze, transfer the pesto to a zip-close plastic bag or freezer cubes and keep in the freezer for up to three months.

Nut-free: If you prefer, substitute ½ cup pepitas for the cashews. You may need to add extra oil to achieve the right consistency; we found that 2 additional tablespoons was reliable.