Pecan Cilantro Pesto

Pecan Cilantro Pesto

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"This is a variation of the classic pesto made with cilantro and pecans rather than basil and pine nuts."
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10 m servings 454 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 454 kcal
  • 23%
  • Fat:
  • 48.6 g
  • 75%
  • Carbs:
  • 6g
  • 2%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 14 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Remove and discard the big stems from the cilantro and place it into the bowl of a food processor. Add garlic and pecans. Pulse until finely chopped. Season with pepper and then continue to process while drizzling in the olive oil to your desired consistency.



Pretty good...a different twist on pesto. Next time I make it I think it will taste good with some lime juice added for a bit of a tang.

a very nice taste...needed a little more evoo and added a little salt to taste.

My friend Matt made this and recommends using another type of nut. He topped chicken with the pesto and baked 1 hr. He reports the pecan tasted too strong for the first few bites, but ended up ...

Very good. I tried this and the second time, I used 1/4 c. mandarin oranges instead of the oil. I drizzled the mandarin juice for consistency. This recipe can be used with pecans, walnuts or...

Add 2 Tbs jalapeƱos diced for a kick

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