Making Coriander pesto (also known as cilantro pesto), is a delicious way of enjoying this herb. Pesto is absolutely delicious served on pasta or used as a dip or spread. It is filled with healthy fats, protein and a range of other nutrients.
Traditional pesto is made using basil leaves. However, classic basil pesto is very versatile and can be made from a range of different herbs including cilantro and parsley. You can even make pesto out of kale leaves! If you're dairy free you might like to try my Dairy Free Pesto recipe or follow our tips for making this recipe dairy free.
Why You'll Love This Recipe
You will love this yummy sauce recipe as it is:
- great slathered on pasta for a delicious pesto pasta.
- versatile - change up the ingredients depending on what you have.
- delicious as a dip, spread or sauce!
- if you have a lot of cilantro, this is a great way of using it up!
To make this cilantro pesto recipe you will need just 6 basic ingredients!
- Fresh cilantro (coriander) - or any other favorite herb
- Extra virgin olive oil
- Parmesan cheese
- Fresh garlic cloves
- Pine nuts
- Sea salt
- food processor
- measuring cup
- chopping board
- sharp knife
- ice cube trays or airtight container
The best thing about homemade pesto is just how easy it is to make. Follow the below instructions to make this easy recipe.
STEP 1: Blend. Add the bunch of cilantro, ⅓ cup of olive oil as well as the parmesan, garlic, pine nuts and salt to a food processor. Blend on high until you reach your desired consistency. Taste and adjust for seasoning if needed.
STEP 2: Serve. Serve as a dip, spread or sauce.
Tip: You can add any amount of cloves garlic that you like - I prefer one garlic clove but if you would like this extra garlicky you could add two.
Store this fresh pesto in a sealed container or glass jar (small mason jars work well) in the fridge for up to one week. Alternatively, leftover pesto can be frozen in ice cube trays. Once frozen, pop the frozen pesto cubes into freezer bags to store for up to 3 months.
Below are a list of possible substitutions that you can make.
- Coriander - swap for any other fresh herbs such as fresh basil or parsley. You can also use kale.
- Garlic - leave out or swap for a pinch of garlic flakes.
- Pine nuts - Use almonds, cashews or sunflower seeds.
- Parmesan cheese - omit for dairy free option.
- Low FODMAP - leave out the parmesan cheese and garlic cloves.
- Lime - add a squeeze of lime juice to the food processor before blending.
- Nut Free - use pumpkin seeds or sunflower seeds instead of pine nuts.
- Spicy - if you prefer spicy food, give this pesto some spice by adding either ground black pepper or chilli.
- Dairy Free - leave out the parmesan cheese and use a tablespoon of nutritional yeast for that cheesy flavour.
Here are some great ways of enjoying delicious cilantro pesto pasta:
- Sandwich spread - spread on the base of the bread, wrap or burgers to add a delicious flavour bomb.
- Pesto sauce - add about ¼ cup of pasta water to thin the sauce for pasta.
- Pizza sauce - spread onto the base of a pizza before adding toppings.
- Dip - serve on a platter alongside vegetable sticks, cheese and crackers.
- Salad dressing - add some lemon juice to thin out the pesto. Use to dress salads or roasted vegetables.
- 1 bunch coriander fresh
- 60 grams parmesan cheese roughly chopped
- 1 cup pine nuts
- ⅓ cup extra virgin olive oil
- 1 clove garlic
- Roughly chop coriander, including stems and remove skin from garlic.
- Place all ingredients into a blender or food processor and blend on high until well combined and creamy, yet still a little course.
- If not using straight away, divide mixture between two seperate jars and store in fridge for 3-4 days or freezer for 3 months.