• Fresh Cilantro Pesto

    2 votes
    Prep time:
    Cook time:
    Servings: 6
    by Melanie Yunk
    7 recipes
    Since most of my recipes use only a few sprigs of cilantro, I decided to make a pesto using the rest of the bunch. You can use this sauce on fish, chicken or try it on a pizza or in a taco! Add a little white wine vinegar to make a delicious salad dressing too!


    • 1 bunch fresh cilantro, stems removed
    • 1/8 cup toasted pine nuts
    • 1/2 medium red onion
    • 1/4 teaspoon sea salt
    • 1/4 teaspoon spicy paprika (I use South American Paprika)
    • 1/4 cup olive oil


    1. In a food processor, pulse cilantro, pine nuts, red onion, salt and paprika. Once blended, with motor running, slowly add olive oil. Blend until smooth.
    2. For salad dressing, with motor running add white wine vinegar to desired taste and thickness.

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    • Gluten Free Chefery
      Gluten Free Chefery
      Very simple and tasty!


      • Melanie Yunk
        Melanie Yunk
        Hi Nancy!

        I added vinegar to the leftover pesto and used it on salads. It kept in the refrigerator for a week. Let me know what you think. Enjoy!
        • Nancy Miyasaki
          Nancy Miyasaki
          I've never tried a cilantro pesto before...but I love Cilantro almost as much as I'll definitely give it a try! Does it keep very long?

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