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Fabulous Cilantro Pesto

"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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30 m servings 386 cals
Original recipe yields 8 servings


  • Calories:
  • 386 kcal
  • 19%
  • Fat:
  • 20.5 g
  • 32%
  • Carbs:
  • 42.8g
  • 14%
  • Protein:
  • 10.1 g
  • 20%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 55 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

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

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  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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Read all reviews 153
  1. 192 Ratings

Most helpful positive review

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 reci...

Most helpful critical review

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 ...

Most helpful
Most positive
Least positive

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 reci...

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...

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 t...

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 p...

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 t...

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 ch...

We loved this! We used it first as a sauce with grilled chicken breasts, and used the leftovers as a pasta sauce. My husband liked it so much, he called his mother and told her how great it wa...

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 cayenn...

This is excellent! I followed the recipe as far as the pesto goes but then decided to add chicken. I cooked the boneless chicken breast with garlic, red onions, and yellow peppers. MMMM! My gues...