Cilantro Pesto

Young cilantro plants.

Pesto is incredibly customizable; here’s a recipe that substitutes basil for another leafy herb. Instead of heating and using immediately, you can also store in a sealed glass jar in the fridge for up to one week, or freeze for no longer than a year and pull out as desired.


Cilantro Pesto


  • 1 bunch fresh cilantro
  • 5 cloves garlic minced
  • 1 tablespoon white wine vinegar
  • ¼ cup grated Parmesan cheese
  • ½ teaspoon cayenne pepper
  • ½ cup walnuts or pecans
  • salt to taste
  • ½ cup olive oil


  1. In an electric food processor or blender, blend cilantro, garlic, vinegar, Parmesan cheese, cayenne pepper, nuts, and salt. Add ¼ cup of the olive oil, and blend the pesto. Add more olive oil until the pesto reaches your desired consistency.
  2. Pour pesto in a small saucepan and warm over low heat, stirring constantly, until pesto begins to simmer. Pour over cooked pasta or potatoes and toss.