Cilantro Pesto

YIELD 1-3/4 Cups


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.

Per serving: 180 Calories, 19g Fat, 5mg Cholesterol, 190mg Sodium, 2g Carbohydrate, 1g Fiber, 2g Protein

Photography by Mark Boughton. This recipe originally appeared as Cilantro Pesto on

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Mike L.
Mike L.4 years ago

Maybe I'll make this this weekend. Thanks for posting!

Elena T.
Elena Poensgen4 years ago

Thank you :)

Karen P.
Karen P4 years ago

I made a version of this today with macadamia nuts in place of walnuts - I made a pesto with walnuts last week and it was hideous - so so bitter - so I googled it and found you are supposed to PEEL the walnuts - sod that - the macadamia nuts you just shell and use - yummo!

Edgar Zuim
Edgar Zuim4 years ago

Sounds delicious. I'll try it.

Carrie Savrnoch
Carrie Savrnoch4 years ago

this sounds spectacular. i love cilantro!

Karen P.
Karen P4 years ago

I just made a kale pesto - wow what a disappointment - although the walnuts were kept in the fridge they must have started to go rancid - made the pesto taste bitter. Bummer! May try this one - we call 'cilantro' by the name 'coriander' and I adore it.

Lis T.
Elisabeth T4 years ago

Thanks for this wonderful recipe.

Natasha Salgado
Past Member 4 years ago

Am making this tonight--yum yum! Thanks

Vicky P.
Vicky P4 years ago

would be interesting, I find Cilantro strong, a bit goes a long way

M Quann
M Q4 years ago

Yummy, thanks.