How Do You Make Cilantro Pesto

You make cilantro pesto by blending fresh cilantro with nuts, garlic, cheese, and oil into a bright, vibrant sauce.
 
This is one of those recipes that feels fancy but is honestly ridiculously easy.
 
If you’ve ever wondered how do you make cilantro pesto, the answer is simpler than you think.
 
You just toss a handful of ingredients into a blender or food processor and let it do the work.
 
The result is a fresh, zesty, slightly tangy pesto that’s perfect for pasta, tacos, sandwiches, grilled meats, and so much more.
 
In this post, we’ll walk through exactly how to make cilantro pesto step by step.
 
We’ll also cover the ingredients you need, variations you can try, and tips for storing it so it stays fresh.
 
Let’s dive in.
 

How Do You Make Cilantro Pesto?

Making cilantro pesto comes down to combining the right ingredients in the right way.
 
Here’s what you need to know.
 

1. Gather Your Ingredients

To make cilantro pesto, you’ll need fresh cilantro leaves, nuts, garlic, cheese, oil, and a few seasonings.
 
The classic combo is cilantro, pepitas or almonds, garlic cloves, cotija or parmesan cheese, and olive oil.
 
You’ll also want some lime juice, salt, and maybe a little jalapeño if you like heat.
 
Each ingredient plays a role in building that bold, punchy flavor.
 

2. Prep the Cilantro

Wash your cilantro thoroughly and pat it dry.
 
You can use the leaves and tender stems, but discard the thick, woody stems near the bottom.
 
Some people prefer to use only leaves for a smoother texture.
 
Either way works, so use what you have.
 

3. Blend Everything Together

Add cilantro, nuts, garlic, cheese, lime juice, and salt to your food processor.
 
Pulse a few times to break everything down.
 
Then, with the processor running, slowly drizzle in your olive oil.
 
Keep blending until you get a smooth, spoonable consistency.
 
If it’s too thick, add a little more oil or a splash of water.
 

4. Taste and Adjust

Once your cilantro pesto is blended, give it a taste.
 
Need more salt? Add a pinch.
 
Want more tang? Squeeze in extra lime juice.
 
Craving heat? Toss in another slice of jalapeño and blend again.
 
This is your chance to make the pesto exactly how you like it.
 

Ingredients and Variations for Cilantro Pesto

Part of the beauty of cilantro pesto is how flexible it is.
 
Here’s a breakdown of the key ingredients and how you can switch things up.
 

1. Cilantro

Fresh cilantro is the star of this pesto.
 
Use a big bunch, about two packed cups of leaves and tender stems.
 
If you’re one of those people who thinks cilantro tastes like soap, you can swap in half cilantro and half parsley or basil.
 

2. Nuts and Seeds

Traditional pesto uses pine nuts, but cilantro pesto works great with pepitas, almonds, walnuts, or even sunflower seeds.
 
Pepitas give it a nice Mexican-inspired twist.
 
Toast them first if you want extra depth of flavor.
 

3. Cheese

Cotija cheese adds a salty, crumbly texture that pairs beautifully with cilantro.
 
Parmesan or pecorino work too if you want a more classic pesto vibe.
 
For a dairy-free version, skip the cheese and add a little extra salt and nutritional yeast.
 

4. Garlic and Lime

Garlic gives cilantro pesto its punch, while lime juice brightens everything up.
 
Use fresh garlic cloves, not the jarred stuff, for the best flavor.
 
And always use fresh lime juice rather than the bottled kind.
 

5. Oil

Extra virgin olive oil is the go-to, but you can also use avocado oil or a mild vegetable oil.
 
The oil helps blend everything into that smooth, saucy texture.
 

Tips for Making the Best Cilantro Pesto

A few small tweaks can take your cilantro pesto from good to unforgettable.
 
Here are some tips to keep in mind.
 

1. Don’t Over-Blend

Over-blending can make your pesto bitter and turn the cilantro dark.
 
Pulse until everything is just combined and still has a little texture.
 

2. Use Fresh, High-Quality Ingredients

Since cilantro pesto has so few ingredients, each one matters.
 
Use the freshest cilantro you can find and good quality olive oil.
 

3. Adjust Consistency

Some people like their pesto thick and chunky, others prefer it thin and saucy.
 
Add oil or water a little at a time until you reach your ideal texture.
 

4. Store It Properly

Cilantro pesto will keep in the fridge for about a week in an airtight container.
 
Press plastic wrap directly onto the surface to prevent browning.
 
You can also freeze it in ice cube trays for easy portions later.
 

5. Use It on Everything

Cilantro pesto isn’t just for pasta.
 
Spread it on tacos, quesadillas, grilled chicken, fish, roasted veggies, or even toast.
 
It’s also amazing stirred into rice, soups, or scrambled eggs.
 

So, How Do You Make Cilantro Pesto?

You make cilantro pesto by blending fresh cilantro with nuts, garlic, cheese, lime, and olive oil until smooth and vibrant.
 
It’s a simple recipe that comes together in minutes with just a handful of ingredients.
 
Whether you stick to the classic version or play around with variations, the result is always fresh, flavorful, and versatile.
 
So grab that bunch of cilantro sitting in your fridge and give this cilantro pesto a try.
 
Once you make it, you’ll wonder why you didn’t sooner.