Cilantro Pesto

Kitchen Tested
  • Yield 1-3/4 cups
  • Prep 5 mins
  • Cook 0 mins

Unlike the classic basil pesto, this cilantro-based version adds Southwestern flair to pastas and dips.

Mark Boughton/styling: Teresa Blackburn 

Try this no-cook summer sauce on chicken, shrimp, and vegetables or as a dip.


3 cloves garlic
3/4 cup packed fresh cilantro
1/2 cup packed fresh parsley
1/2 cup extra virgin olive oil
1/3 cup finely grated Parmigiano-Reggiano cheese
1/4 cup chopped walnuts
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper


  1. Place garlic in a food processor, pulse to chop. Add cilantro, parsley, oil, cheese, walnuts, lemon juice, salt and pepper; process until a thin paste forms.

Recipe by Bruce Weinstein and Mark Scarbrough



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