Cilantro Pesto

Cilantro Pesto
Happy Friday! The weather is getting warmer everyday here in North Carolina, and as a result, I’m constantly finding myself in the mood for light, fresh dinners. Over the last few months, I’ve also found myself experimenting with different homemade sauces (most recently pizza sauce and marinara sauce), so it almost seems natural to delve into the pesto world next.

This the first time I’ve had pesto without basil in it, and I have to say – I think I like using cilantro as a base for it even better than basil. It really has a nice little kick, and it was perfect spread over some grilled chicken. This winter girl is actually looking forward to summer if it involves fresh and delicious meals like these!

Printable Recipe
Makes about 3/4 cup

1/2 cup loosely packed fresh cilantro leaves
1/2 cup loosely packed fresh parsley leaves
2 garlic cloves
1/4 cup Parmesan cheese, shredded
2 tbsp pistachios
1/4 tsp salt
1/4 cup olive oil

Combine the cilantro, parsley, garlic, Parmesan cheese, pistachios, and salt in a food processor.
Cilantro Pesto

Pulse about 10 times, until just chopped.
Cilantro Pesto

Add in the olive oil and pulse a few more times, until well combined.
Cilantro Pesto

Enjoy! We served ours over grilled chicken and pasta – so delicious!
Cilantro Pesto

Adapted from Southern Living Easy Entertaining


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