More Recipes Like Pecan Cilantro Pesto

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Spicy Cilantro Pesto

Submitted by: Amber

This pesto features cilantro, almonds, garlic, lemon juice, and red pepper flakes.

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Cilantro Chili-Lime Cashew Pesto

Submitted by: Michelle Reger

Living In: New Hope, Minnesota, USA

Cilantro, parsley, chili-lime cashews, and lime juice are blended together in this spicy version of a classic pesto sauce.

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Cilantro Jalapeno Pesto with Lime

Submitted by: KELIQUE

This is a spicy alternative to classic basil pesto. Add to pasta, fish, or chicken dishes as you would any other pesto sauce.

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Pecan Parsley Pepper Pesto

Submitted by: Soup Lover-Sue

Home Town: Chino, California, USA

Greek olives, a jalapeno pepper, and some lemon zest add their flavors to this Mediterranean-inspired pesto, made with parsley and pecans.

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Fabulous Cilantro Pesto

Submitted by: Gena Urias

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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This is a classic recipe I use and love. Nutritional yeast is substituted for the traditionally used dairy. Tasty on pasta, bread, sandwiches, omelets, etc. Try adding sun-dried tomato slices post-completion for an added boost of rich flavor. P.S. - It also freezes beautifully.

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Mexican Pesto

Submitted by: Ken from CA

Living In: Camarillo, California, USA

The classic pesto sauce gets a south of the border make over with cilantro, pepitas, chile, and Mexican cotija cheese.

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Pasta with Cilantro Pesto and Barley

Submitted by: KRISTINLEE8

This pasta dish is completely virtuous and completely delicious. And it's easy! Use any short, substantial pasta you like if you can't find orechietti. You can also make this with other fresh herbs. Good with more Parmesan on top!

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Pesto Del Sol

Submitted by: WMAURO

After they baste in the sun all summer long, I cut down my basil plants and make this delightful pesto. This basil pesto has been mellowed with fresh spinach and enhanced by the taste of black olives. I make big batches and freeze in small container for the whole year. It will keep in the fridge for a week. Toss with pasta. Spread on meat or sandwiches. Add a spoonful for favoring to lots of recipes. Enjoy!

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Baked Tilapia with Arugula and Pecan Pesto

Submitted by: Another Black Swan

This unique taste on pesto uses arugula and pecans. The pesto tops tilapia fillets, which are then baked. This may become your favorite seafood dish. Try it!