Cilantro Pesto

"This is a wonderful twist on pesto. Sometimes the basil version gets old and you want to impress everyone at the dinner table or potluck with a tasty new version."
 
Download
photo by Ashley Cuoco photo by Ashley Cuoco
photo by Ashley Cuoco
photo by Lucy B. photo by Lucy B.
photo by Lucy B. photo by Lucy B.
photo by Ashley Cuoco photo by Ashley Cuoco
photo by Ambervim photo by Ambervim
Ready In:
10mins
Ingredients:
6
Yields:
1 cup
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Combine the cilantro, garlic and almonds in a blender or food processor and puree until smooth. Add the parmesan, oil and salt and puree to a smooth paste. Stir into hot pasta and serve.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Thank you for this easy and quick! recipe. I love it! Tonight, I got the pasta boiling before I started to wash the cilantro and assemble my ingredients. By the time the pasta was done, the pesto was a perfect paste, and the whole thing was on the table in under 20 minutes. Just as a side note, I added some baby carrots and sliced turkey kielbasa to the boiling water with my pasta, and tossed it all together with the pesto after draining. It was delish! I also made an alternate version with half cup of thai basil and half cilantro, using 2 tblsp of sesame oil instead of olive and that was very tasty as well! I used the almonds each time, and 4 cloves of garlic instead of three. This recipe is a keeper, and very versatile. I even added a dollop of plain yogurt tonight to make it a little creamy and it was fantastic.
     
  2. This is a wonderful variation on pesto. Preparing for a big event at church, the cilantro was missing. Someone went out and got more. Then it was found. I quadrupled this recipe and froze in in cubes for future use.
     
  3. We loved this! I had planned on making the basil pesto, but cilantro was all I had on hand. This recipe came up after a quick search. Glad I tried it! I did not have almonds, so I used what I had which was unsalted macadamia nuts. Tasted wonderful. Added alitlte extra olive oil since my blender would not puree it until I added more. I'd say about a tablespoon more oilive oil. We'll be making this one again!
     
  4. This is a thick delicious pesto! Don't triple recipe for a blender because it's too much as I learned. Also the "canned" grated Parmesan is salty enough so next time I won't add any salt.
     
  5. This is so good I made it 3 times. First tossed with pasta, then put on Italian bread slices and then added to quesadillas oh and what was left went on the pizza. Thank you for a keeper, it's in my favorite recipe book now. I didn't change a thing!
     
Advertisement

Tweaks

  1. I just watched Lidiya's kitchen with this recipe. Her tweek was two heads of garlic that she roasted and saved the cheese for after she dressed the pasta.
     
  2. Toasted almonds, asiago instead of parm.
     
  3. cilantro substitute in Thai salad
     
  4. A couple of changes--used toasted pecans instead of almonds and 1 roasted and peeled poblano for a little bite, but stuck to the recipe otherwise.
     
  5. Add more olive oil to make this thinner.
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes