22 Reviews

Thank you for this easy and quick! recipe. I love it! Tonight, I got the pasta boiling before I started to wash the cilantro and assemble my ingredients. By the time the pasta was done, the pesto was a perfect paste, and the whole thing was on the table in under 20 minutes. Just as a side note, I added some baby carrots and sliced turkey kielbasa to the boiling water with my pasta, and tossed it all together with the pesto after draining. It was delish! I also made an alternate version with half cup of thai basil and half cilantro, using 2 tblsp of sesame oil instead of olive and that was very tasty as well! I used the almonds each time, and 4 cloves of garlic instead of three. This recipe is a keeper, and very versatile. I even added a dollop of plain yogurt tonight to make it a little creamy and it was fantastic.

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east coast nellie September 07, 2008

This is a wonderful variation on pesto. Preparing for a big event at church, the cilantro was missing. Someone went out and got more. Then it was found. I quadrupled this recipe and froze in in cubes for future use.

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Ambervim February 08, 2013

We loved this! I had planned on making the basil pesto, but cilantro was all I had on hand. This recipe came up after a quick search. Glad I tried it! I did not have almonds, so I used what I had which was unsalted macadamia nuts. Tasted wonderful. Added alitlte extra olive oil since my blender would not puree it until I added more. I'd say about a tablespoon more oilive oil. We'll be making this one again!

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r&c2011 September 28, 2011

This is a thick delicious pesto! Don't triple recipe for a blender because it's too much as I learned. Also the "canned" grated Parmesan is salty enough so next time I won't add any salt.

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ct in ut July 21, 2011

This is so good I made it 3 times. First tossed with pasta, then put on Italian bread slices and then added to quesadillas oh and what was left went on the pizza. Thank you for a keeper, it's in my favorite recipe book now. I didn't change a thing!

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marliewiggins January 11, 2009

I have similar recipe but it adds 1/2 bunch of fresh spinach and it uses walnuts instead of almonds. It's all good!

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Oolala October 30, 2007

I haven't made this particular recipe myself, but I often use one that's very similar (but dairy-free) as a topping for black bean chili. Even my self-described cilantro-hating friends gobble it down.

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groovyrooby April 09, 2006

Awesome! I used 6 garlic scapes instead of 6 garlic cloves (they were on hand in my garden). I also added about a tablespoon more of olive oil so my blender could purée this wonderful concoction.

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Dhueyfam June 15, 2014

This is really great stuff here. I'm going to take to the potluck on labor Day. THanks for posting your recipe

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BayAreaFreak July 25, 2011

Yum! Used pecans because I did not have almonds. I am about to put it on top of a tostada and can't wait. It tastes so good on it's own!

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JenJenMarie December 05, 2009
Cilantro Pesto