Pecan Cilantro Pesto Recipe -
Pecan Cilantro Pesto Recipe
  • READY IN 10 mins

Pecan Cilantro Pesto

Recipe by  

"This is a variation of the classic pesto made with cilantro and pecans rather than basil and pine nuts."

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Ingredients Edit and Save

Original recipe makes 1 /2 cup Change Servings
  • PREP

    10 mins

    10 mins


  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.
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Reviews More Reviews

Jun 01, 2010

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.

Apr 26, 2008

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


7 Ratings

Dec 04, 2008

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 tasting OK.

May 13, 2014

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 pine nuts. Sometimes I use basil leaves instead of cilantro for a different taste. I used pesto on chicken breasts and also on pork chops. My family loved it! ENJOY !

Mar 06, 2014

Add 2 Tbs jalapeños diced for a kick


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  • Calories
  • 454 kcal
  • 23%
  • Carbohydrates
  • 6 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 48.6 g
  • 75%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 3.5 g
  • 7%
  • Sodium
  • 14 mg
  • < 1%

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

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