Homemade Cilantro Pesto Recipe
A deliciously easy cilantro pesto recipe with pine nuts & parmesan! How to make homemade pesto with cilantro – or basil or parsley if preferred.
Ingredients
- 2 cups fresh cilantro* packed, no stems
- ¼ cup pine nuts (or walnuts or almonds)
- 2-4 cloves garlic to taste
- ½ cup extra-virgin olive oil
- ½ cup freshly grated parmesan
- ⅛ tsp salt
- pepper to taste
Instructions
- Add cilantro, pine nuts, and garlic cloves to a food processor and pulse until finely minced.
- Once minced, let the machine run and slowly pour in extra-virgin olive oil, continuing to process until smooth.
- Add grated parmesan, salt, and pepper and continue to process just until integrated, seasoning to taste.
- Transfer to a jar with a lid to store. (Add a drizzle of extra-virgin olive oil on top of pesto before sealing with the lid—this will help to keep it from oxidizing and turning brown.)
- Store in the fridge for 1 week or freeze for 6 months!
- Yields 1¼ cups homemade pesto.
To Freeze:
- Scoop pesto into an ice cube tray (~⅔ full) and freeze.
- Once frozen, transfer cubes to airtight containers or freezer-safe bags to store for up to 6 months.
- When ready to use, remove desired pesto cubes from freezer, allow to thaw, and use in meals and recipes as desired.
Video
Notes
*Substitutions for Cilantro:
You can also make this homemade pesto recipe with basil, parsley, kale, or spinach if desired! (However, I recommend avoiding more robust herbs like thyme or rosemary.)Nutrition
Serving: 2Tbsp | Calories: 134kcal | Carbohydrates: 1g | Protein: 2g | Fat: 15g