Cilantro Pesto
Learn how to make the BEST Cilantro Pesto with this easy, delicious recipe!
Servings: 1 cup
Calories: 105kcal
Ingredients
- ½ cup slivered almonds
- 1 large clove garlic
- ½ to 1 whole serrano pepper, seeded and roughly chopped
- 1 cup cilantro (packed)
- 1 cup flat leaf parsley (packed)
- ¼ cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- ½ teaspoon kosher salt
Equipment
Instructions
- Place almonds in a medium skillet over medium heat. Cook, stirring frequently and watching closely, until nuts are golden brown.
- Let almonds cool slightly, then add to food processor, along with garlic and pepper. Pulse until finely chopped.
- Roughly chop cilantro and parsley, then add to food processor, along with olive oil, lemon juice, and salt. Process until smooth.
- Taste sauce, then adjust seasoning with additional lemon juice and salt, if desired.
- Use pesto immediately or store in an airtight container in refrigerator. Enjoy!
Notes
Try this sauce in this Cilantro Pesto Pasta or this Southwest Pasta Salad!
Recipe yields about 1 cup and makes enough for 1 pound pasta. One serving is considered 2 tablespoons.
This recipe is simple to change up. Here are some easy ideas (see more tips before the recipe):
- Herbs - Feel free to use all cilantro, or even add in other herbs, like basil or mint.
- Nuts - Almost any nut will work in this recipe, such as walnuts, pine nuts, or pecans.
- Nut Free - Replace the nuts with seeds, such as pumpkin seeds (pepitas) or sunflower seeds, or leave them out.
- Lime - Substitute fresh lime juice for the lemon juice.
- Peppers - Swap in another hot pepper (such as a jalapeño) or replace it with ¼ teaspoon cayenne. If you're not sure how much to add, start with half a pepper and go from there.
- Less Spicy - Can't take the heat? Leave out the peppers altogether.
Nutrition
Serving: 2tablespoons | Calories: 105kcal
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