Cilantro pesto is one of our favorite things to have on hand! Our family loves this pesto as it makes a great healthy addition to many breakfasts, snacks, lunches, and dinners. It takes no cooking time and no resting time. Simply, mix all ingredients, and enjoy!

Additionally, it is very nutritious and packed with vitamins, minerals, and antioxidants.

Today, I will show you how to make this easy, delicious recipe and store it long-term so you can use it year-round when needed.

Way to use cilantro pesto

Cilantro Pesto Avocado Toast
Cilantro Pesto Tomato Toast
Cilantro Pesto Pasta
Cilantro Pesto Guacamole
As a sandwich spread
As a salad dressing
Use it as a topping in chicken, salmon, or meat

Next, I will share this easy recipe and some things to remember while making this delicious and easy cilantro pesto.

Easy Cilantro Pesto Recipe

How to make Cilantro Pesto and how to store it long-term.

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Prep Time 10

Total Time 1 50

Servings: 32 servings

Calories: 300

Ingredients Equipment Method Notes

Ingredients

4 cilantro bunches
4 garlic cloves
1/3 cups walnuts
1/3 cups parmesan cheese grated
1.5 cups olive oil
salt and pepper

Equipment

blender

Method

Wash cilantro bunches thoroughly, pat dry, remove hard stems, and set aside.
In a food processor, add the garlic cloves, parmesan cheese, walnuts, and a pinch of salt/pepper. Pulse until combined.
In small portions, incorporate the cilantro and olive oil. Pulse until well combined.
Pour pesto into a bowl and mix well with a spatula to ensure it is well combined and ENJOY!
To store long-term, pour the pesto into silicone ice cube trays, freeze for at least 1 hour, and then store cubes in an airtight container.

Notes

The best ingredients make for the best foods. If possible, opt for organic cilantro and freshly grated parm.
Although you can certainly use the entire cilantro bunch, I’ve found that omitting the hard stems makes for a tastier pesto. You can freeze the stems for later use in soups and stews.
You can process this recipe in two parts if you have a smaller food processor.
Ingredient substitutions: You can substitute walnuts for pecans, pine nuts, or cashews. You can also omit or reduce the amount of garlic. If dairy-free, substitute the parm cheese for nutritional yeast, or you can omit it altogether.
Storage and long-term use: You can freeze this cilantro pesto in silicone cube trays for at least an hour. Then, transfer frozen cubes to an airtight container or zip-lock bag. It lasts for months in the freezer. To reconstitute, place 1 cube in a microwave-safe bowl and microwave for 15-17 seconds.
If using the silicone ice cube trays, one cilantro pesto ice cube is the perfect serving size for one toast.