This Cilantro Pesto is a fresh, bold sauce made with cilantro, garlic, cashews, parmesan, and avocado oil blended until smooth. It delivers the same versatility as classic basil pesto but with a brighter, more herb-forward flavor that works especially well with grilled meats, roasted vegetables, and pasta.
A Quick Look at the Recipe
✅ Recipe Name: Cilantro Pesto
🕒 Ready In: ~10 minutes
👪 Serves: About 2 cups
🍽 Calories: ~120 per tablespoon (estimated)
🥣 Main Ingredients: Cilantro, cashews, garlic, parmesan, avocado oil
📖 Dietary Info: Gluten-free; dairy-free option
👌 Difficulty: Very easy - blend and serve
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Using cashews instead of pine nuts creates a creamy texture without overpowering the cilantro, while avocado oil keeps the pesto smooth and neutral-tasting. A small amount of lemon juice balances the richness and helps the flavors stay vibrant.
If you enjoy fresh, versatile sauces like this, you might also like our Honey Mustard Dressing, Romesco Sauce, Tzatziki Sauce, or Chimichurri Sauce. These recipes pair well with simple proteins and vegetables for easy, flavor-forward meals.
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Why You'll Love this Cilantro Pesto:
Bold, Fresh Flavor: Cilantro gives this pesto a bright, herb-forward taste that stands out from traditional basil pesto.
Creamy Without Pine Nuts: Cashews create a smooth texture without the cost or strong flavor of pine nuts.
Quick to Make: Comes together in about 10 minutes using a food processor.
Highly Versatile: Use it on pasta, grilled meats, roasted vegetables, or as a sandwich spread.
Easy to Adjust: Simple ingredients make it easy to tweak the consistency or seasoning to your taste.
Key Ingredients:
- fresh cilantro. Offers a bright, herbaceous flavor with citrusy undertones. It's a refreshing alternative to basil in pesto, providing a unique twist.
- raw cashews. Contribute a creamy, rich texture and a subtle nutty taste that balances the herbaceous cilantro, making the pesto smooth and satisfying.
- parmesan cheese. Adds a savory element with a hint of saltiness that deepens the flavor complexity of the pesto.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Nut swap: Replace cashews with walnuts, almonds, or sunflower seeds for a different texture or nut-free option.
- Dairy-free version: Omit the parmesan or use a dairy-free parmesan alternative.
- Oil alternative: Swap avocado oil for olive oil if that's what you have on hand.
- Extra citrus: Add more lemon juice or a bit of lime juice for a brighter finish.
- Spicy kick: Blend in a jalapeño or pinch of red pepper flakes for heat.
How to Make Cilantro Pesto:
- Add the cilantro, garlic, cashew nuts, lemon juice and shredded parmesan cheese to a food processor. Pulse a few times until coarsely chopped.
- With the processor running, slowly drizzle in the avocado oil until the mixture is smooth and well blended. You can adjust the amount of oil to achieve your desired consistency.
- Taste the pesto and season with salt and pepper.
- Use immediately as a sauce or condiment over pasta, grilled meats, or vegetables, or store in an airtight container in the refrigerator for up to 5 days.
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Recipe Notes & Tips:
- Pack the cilantro loosely: Using loosely packed cilantro helps prevent the pesto from becoming too dense or grassy.
- Blend in stages: Pulse first, then blend while adding oil so the pesto stays smooth and evenly mixed.
- Adjust consistency: Add more avocado oil a tablespoon at a time if you prefer a thinner, more pourable pesto.
- Season at the end: Parmesan adds saltiness, so taste before adding extra salt.
- Serving Suggestions: Use it on Chicken Pesto Wrap or Pesto Zucchini Noodles for a fresh, flavorful finish.
How to Store:
Refrigeration: Store the cilantro pesto in an airtight container in the refrigerator for up to 5 days. To help preserve its vibrant color, drizzle a thin layer of olive oil over the surface before sealing.
Freezing: For longer storage, freeze the pesto in small portions using an ice cube tray. Once frozen, transfer the cubes to a freezer-safe bag or container and use within 3 months.
Thawing: When ready to use, thaw the pesto in the refrigerator overnight or gently warm it up if using in cooked dishes.
Cilantro Pesto FAQs:
Yes, cilantro pesto can be made without nuts by using sunflower seeds, pumpkin seeds, or simply leaving them out and adjusting the oil for consistency.
Cilantro pesto will keep for up to 5 days when stored in an airtight container in the refrigerator.
Absolutely. While cilantro offers a distinct, bright flavor, you can experiment with basil, parsley, or even a mix of greens for a unique twist.
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Cilantro Pesto
Ingredients
- 2 bunches fresh cilantro
- 6 garlic cloves
- 1 cup raw cashews
- ⅓ cup parmesan cheese
- 1 tablespoon lemon juice
- 1 cup avocado oil
Instructions
- Add the cilantro, garlic, cashew nuts, lemon juice and shredded parmesan cheese to a food processor. Pulse a few times until coarsely chopped.
- With the processor running, slowly drizzle in the avocado oil until the mixture is smooth and well blended. You can adjust the amount of oil to achieve your desired consistency.
- Taste the pesto and season with salt and pepper.
- Use immediately as a sauce or condiment over pasta, grilled meats, or vegetables, or store in an airtight container in the refrigerator for up to 5 days.
Nutrition
Notes
- Pack the cilantro loosely: Using loosely packed cilantro helps prevent the pesto from becoming too dense or grassy.
- Blend in stages: Pulse first, then blend while adding oil so the pesto stays smooth and evenly mixed.
- Adjust consistency: Add more avocado oil a tablespoon at a time if you prefer a thinner, more pourable pesto.
- Season at the end: Parmesan adds saltiness, so taste before adding extra salt.
- Serving Suggestions: Use it on Chicken Pesto Wrap or Pesto Zucchini Noodles for a fresh, flavorful finish.
Lisa says
I’ve got a new obsession!!