Fabulous Cilantro Pesto Recipe - Allrecipes.com
Fabulous Cilantro Pesto Recipe
  • READY IN 30 mins

Fabulous Cilantro Pesto

Recipe by  

"This is a delicious version of the classic with a little more zip! You can substitute the vinegar with lime juice, lemon juice or Italian salad dressing."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    30 mins

Directions

  1. Bring a large pot of salted water to a boil. Add the pasta, and return water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain well.
  2. In an electric food processor or blender, blend cilantro, garlic, vinegar, Parmesan cheese, cayenne pepper, nuts, and salt. Add 1/4 cup of the olive oil, and blend the pesto. Add more olive oil until the pesto reaches your desired consistency.
  3. Pour pesto in a small saucepan and warm over low heat, stirring constantly, until pesto begins to simmer. Pour over cooked pasta and toss.
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Reviews More Reviews

Most Helpful Positive Review
Mar 27, 2006

This may be deserving of a five, but only after some changes are made....what's up w/ the vinegar, walnuts, and cayenne?! Hubby loves cilantro, and so I remade it and I chose to change the recipe. I used 2 cups cilantro, 1/4 cup of roasted pinenuts, 1/4 cup of parmesan cheese, 2 tsp of salt, 2 tsp of black pepper, 1 tsp minced garlic, and 6 Tbsp olive oil. All I can say is wow...what a kick!!! Much better!!

 
Most Helpful Critical Review
Mar 26, 2012

This recipe did NOT go over at my house. My boyfriend, said "nope," and put it down. I've never had him refuse to finish a meal. I think the problem was the garlic. I love garlic, but 5 cloves was way too much and it totally overpowered the dish. If I made this again, which is unlikely because I don't think I could tempt the bf into tasting it again, I would tone the garlic down to 2 cloves.

 
Jun 16, 2004

Wow! This was really good! The only thing I substituted was pine nuts instead of the other nuts. Also the left overs actually tasted better the next day- I think I will make the pesto again a day ahead of time so the flavors will blend better. Also there is no need to pick the leaves off the cilantro- just wash- squeeze out the water-cut the ends off, then cut in half and add to the blender- I learned that from making Amy's Cilantro Sauce(on this site)so many times.

 
Jun 27, 2003

I used this recipe to create a quick and easy appetizer I had at a party a few years ago. Spread one package of cream cheese on a plate and then spread it with the cilantro pesto. Serve with tortilla chips or crackers. I used more cilantro than called for in this recipe - almost double, I think. Also added some lime juice which gave a great, bright burst of flavor. Don't really remember how much, but maybe 1-2 T?

 
Oct 10, 2007

This was great! To adjust to personal taste: I use only 2 cloves of garlic, which was plenty. 1/3 c. of parmesan, 1/2 tsp. black pepper, 1 tbs. lemon juice and, 1/3 c. Brazilian nuts. Awesome pesto!...Next time, I’d double recipe so I can freeze some in an ice-cube tray for quick meals. Thank you for sharing and for some many helpful reviews.

 
Nov 02, 2007

I was not expecting much from this, but it was very good! I often buy fresh cilantro to use a small amount for a recipe, and it's frustrating trying to find a way to use up the rest. This is a tasty and easy way to use it up. I may try some other cilantro pesto recipes as well, but the nice thing about this one is that you probably have all the ingredients on hand.

 
Mar 25, 2005

Excellent! I added some water as a replacement for half the oil. The flavors were definitely better the second day. I'd recommend preparing the sauce the night before to give the flavors a chance to meld.

 
Jul 12, 2007

read previous reviews so subbed lemon juice for vinegar. Had pine nuts after making basil pesto, so toasted them & used them instead. Also, used about a 1/4t crushed red pepper instead of cayenne...I don't like really hot, just a zing. Since I was washing the cilantro as I was adding it to the blender, putting all the liquids in to begin w/, it got a little water & mixed up very nicely. Let it sit in fridge overnite & used on pasta w/ some feta...yum!!!

 

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Nutrition

  • Calories
  • 386 kcal
  • 19%
  • Carbohydrates
  • 42.8 g
  • 14%
  • Cholesterol
  • 3 mg
  • < 1%
  • Fat
  • 20.5 g
  • 32%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 10.1 g
  • 20%
  • Sodium
  • 55 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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