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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.
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!
Easy, delicious! This recipe is a keeper! Thank you.
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.
It was fabulous. I used it to serve on my grilled flank steak.
Love cilantro pesto. Make about a gallon of it each summer and it freezes well in ice cube trays. Pop them into a freezer bag and I am good to go for several months. I saute a couple of cubes in butter and toss with chopped cherry tomatoes and diced cucumbers and serve over pasta. Another way to use it is to saute some fresh shrimp in a couple of cubes and some butter and serve over rice. The possibilities are endless.
Hi. Love the sound of your cilantro pesto but I don’t have a food processor only a blender or a magic bullet. Have you any suggestions on if I can use one of these? Hopefully Carol
Hi Carol, you should be able to use your blender. The result might not be as smoothly puréed, but that’s okay. Should still taste great.
added some sour creme and garlic and did not use the Serrano pepper i loooooooooooooooved it!!!!!!!!!!!!!!!!!!!!!
Wanted to make a pesto out of cilantro and Googled some recipes. Found yours and since I already subscribe to Simply Recipes decided to go with that one. Made a double batch and served it on Chicken and Jack quesadillas with a dollop of sour cream and diced tomatoes and avocados.
It was wonderful! My son has been eating the leftovers with Juanitas tortilla chips. Next time I am going to try pepitos instead of almonds as my niece suggested. Apparently they made it like that in culinary school one time and she said it was really good!
Thanks for a great recipe!
This is fantastic! I was initially worried because cilantro is such a strong, distinctive flavour and I was worried it wouldn’t go with Pasta at all. But the almond is a wonderful companion to cilantro and I must say the results were simply delicious!
Great recipe. I used cashews instead of almonds. This might sound crazy, but it’s what they use in the yummy cilantro dipping sauce at The Kona Grill.
I used a chopstick and spoon trying to stir and mixed the bottom which already blended to those of the top which has not, but unsuccessful. So I end up putting some water, lemon juice and vinegar, and got all blended and mixed. It turn out not as beautiful and green as yours. I will give another try by using a spatula next time. Thank You
Hi, I am trying to blend the cilantro with the rest of the stuff in the food processor. Problem is they are not blending, do I need to add in water or vinegar to the cilantro before processing. If so, how much do I need to put, Thank You.
Use a rubber spatula to push down the cilantro from the sides of the food processor and try again. Then drizzle in the oil while pulsing. That should help. ~Elise
This is a scrumptious recipe – and perfect for vegan and non-vegan alike. I made this with toasted almond slivers and had a hard time not eating the entire recipe before serving it. Yet another keeper recipe from this site!
I have made this pesto I don’t know how many times. I love it. It goes on everything. I put it on large white beans, pasta, green beans… Ooh maybe I will do pizza next.
Have been making it for years now! :-)
Anything pesto is fantastic!
I use the pine nuts instead of the almonds, roasted. I also add some fresh squeezed lime juice, depends on my mood and how much I’m making.
For the heat I make two different versions. For the milder of the two I use four whole roasted jalapeño peppers. For the hotter of the two I use four – six whole roasted Habañero peppers. Probably should let people know if you’re ever going to serve the hotter of these.
Here in Puerto Rico we made the pesto with cilantro, garlic, walnuts and extra virgin olive oil. Simple but really good in pasta salds or baked with mozarrella or toss wit potatoes. Mmmmm is soooo good.
I love cilantro and was excited to try this recipe out. It was pretty good on pasta (we used farfalle). It was FABULOUS on a tortilla with black beans, grilled peppers and mushrooms, and sour cream. We still have lots of cilantro left in our garden and will be making more pesto to freeze and enjoy all winter long. Thanks for the wonderful recipe!
This is a delicious recipe. I used it as an appetizer with crackers and baby carrots. I added a bit of lemon juice to enhance flavors. I’ve been visiting this site for a couple of weeks now and I really like it. Congrats, you don’t see many websites like this, wonderful pictures too.