No ImageCilantro Pesto

Did you make it? Rate it!

  1. Ginny

    Absolutely delicious – and easy. Made two very minor changes. Couldn’t bring myself to make pesto with no garlic so I used one medium clove. At the end I mixed in a squeeze of fresh lime. That really brought the whole thing together.

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  2. Emily

    Yum! This was a fast and great way to dress up reheated leftover pork and mashed cauliflower. Would be great on chicken also. I didn’t have a Serrano chili but I used dried ancho chili and Penzey’s Chili 9000 dried blend. Tasted great. I also substituted avocado oil for the olive oil – a neutral flavor that worked well. My last substitution was pre roasted Marcona almonds and skipping the salt. In other words, this recipe is flexible, forgiving, easy, and tasty!

    xxxxxyyyyy

  3. Ginger

    Easy, delicious! This recipe is a keeper! Thank you.

    xxxxxyyyyy

  4. Drew

    Delicious, though i very strongly suggest a mortar and pestle for any pesto. It creates a much better consistency. I fell in love with the mortar and pestle the very first time i used it. Just do not get a ceramic one. Those are junk and impossible to use.

    xxxxxyyyyy

  5. Jen M

    Delicious!

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