Cilantro pesto is a fresh, zesty twist on the classic basil version. Made with pepitas, lime juice, and garlic, this vibrant sauce is perfect for drizzling over tacos, tossing with pasta, or using as a dip. It’s quick to make and packed with bold flavor.
Why You’ll Love This Recipe
You’ll love this recipe because it’s simple, versatile, and bright. The cilantro gives it a refreshing herbal kick, pepitas add nuttiness, and lime juice brings a tangy zing. Unlike traditional pesto, it’s naturally dairy-free, making it a great option for a variety of diets. Plus, it comes together in just a few minutes with a blender or food processor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup packed cilantro leaves
- 1/3 cup olive oil or avocado oil
- 1/3 cup pepitas
- 1 clove garlic
- juice of 1 large lime
- kosher salt and black pepper, to taste
Optional: 1 diced jalapeño for extra heat
Directions
- Add cilantro, oil, pepitas, garlic, lime juice, salt, and pepper to a blender or food processor.
- Blend until smooth, scraping down the sides as needed.
- Taste and adjust seasoning with more salt, pepper, or lime juice if desired.
- Use immediately or store for later.
Servings and timing
This recipe makes about 1 cup of pesto, serving 6–8 as a sauce or dip.
Preparation time: 5 minutes
Total time: 5 minutes
Variations
- Add Parmesan or cotija cheese for extra richness.
- Use sunflower seeds, walnuts, or almonds instead of pepitas.
- Swap lime juice for lemon juice for a different citrus note.
- Blend in jalapeño or red chili flakes for a spicy kick.
- Make it creamy by adding a small avocado.
Storage/Reheating
Store cilantro pesto in an airtight container in the refrigerator for up to 5 days. To keep it vibrant green, drizzle a thin layer of oil over the top before sealing. You can also freeze it in ice cube trays, then transfer to a freezer bag for up to 2 months. Thaw cubes in the fridge overnight or stir directly into hot dishes.
FAQs
Can I use the cilantro stems?
Yes, tender stems can be blended in for more flavor, but avoid thick, woody parts.
Can I freeze cilantro pesto?
Yes, it freezes well. Portion into ice cube trays for easy use later.
What can I use instead of pepitas?
Sunflower seeds, cashews, or almonds make good substitutes.
Does cilantro pesto taste different from basil pesto?
Yes, it has a brighter, more citrusy flavor compared to the sweet, mellow taste of basil pesto.
Can I make this pesto spicy?
Yes, add a diced jalapeño or red pepper flakes for heat.
What dishes go well with cilantro pesto?
It’s great on tacos, grain bowls, pasta, roasted vegetables, or as a sandwich spread.
How do I keep the pesto green?
Store with a thin layer of oil on top and avoid prolonged exposure to air.
Can I make this recipe without oil?
You can substitute water or broth, but the texture and richness will be lighter.
Is cilantro pesto vegan?
Yes, this version is naturally vegan and dairy-free.
Can I use lemon instead of lime?
Yes, lemon juice works well, though the flavor will be slightly different.
Conclusion
Cilantro pesto is a bright, zesty sauce that adds instant flavor to countless dishes. With its quick preparation, fresh herbs, and nutty pepitas, it’s a versatile recipe you’ll want to keep on hand. Whether you spread it, toss it, or dip into it, this pesto is sure to become a kitchen staple.
Print
Cilantro Pesto
- Total Time: 5 mins
- Yield: 1 cup (serves 6–8 as sauce or dip)
- Diet: Vegan
Description
Cilantro pesto is a fresh, zesty, and dairy-free twist on the classic basil pesto. Made with cilantro, pepitas, garlic, and lime juice, this vibrant green sauce is quick to prepare and packed with bold flavor. Perfect for tacos, pasta, grain bowls, roasted vegetables, or as a dip, it’s a versatile condiment that elevates any dish in minutes.
Ingredients
1 cup packed cilantro leaves
1/3 cup olive oil or avocado oil
1/3 cup pepitas
1 clove garlic
Juice of 1 large lime
Kosher salt and black pepper, to taste
Optional: 1 diced jalapeño for extra heat
Instructions
- Add cilantro, oil, pepitas, garlic, lime juice, salt, and pepper to a blender or food processor.
- Blend until smooth, scraping down the sides as needed.
- Taste and adjust seasoning with more salt, pepper, or lime juice if desired.
- Use immediately or store for later.
Notes
- Add Parmesan or cotija cheese for extra richness (non-vegan option).
- Substitute pepitas with sunflower seeds, almonds, or cashews.
- For extra spice, blend in jalapeño or red pepper flakes.
- To keep pesto green, drizzle a thin layer of oil on top before storing.
- Freezes well in ice cube trays for up to 2 months.
- Prep Time: 5 mins
- Cook Time: 0 mins
- Category: Sauce
- Method: Blending
- Cuisine: Fusion
Nutrition
- Serving Size: 2 tbsp
- Calories: 110
- Sugar: 0g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
