Cilantro-Green Onion Pesto

  • Active Time 44m

Makes about 1 1/2 cups


  • 6 large green onions (green part only)
  • 1 cup (packed) fresh cilantro leaves
  • 1 cup (packed) fresh spinach leaves
  • 3 tablespoons cold water
  • 2 tablespoons pumpkin seeds
  • 2 garlic cloves
  • 1 teaspoon grated orange peel
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup olive oil


Dip the green onions, cilantro and spinach into a large saucepan of boiling salted water for 1 second. Drain and immediately transfer the greens to an ice bath for 1 minute. Drain the greens; squeeze out the excess water. Coarsely chop the greens; then transfer to a blender. Add all the remaining ingredients except the oil to the blender. Puree until almost smooth. With the machine running, slowly add the oil in a steady stream until the mixture is creamy.

DO-AHEAD TIP: Pesto can be made 1 day ahead. Cover and refrigerate.

Recipe created exclusively for by Robert M. Danhi and Estrellita Leong-Danhi.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 6427

nutrition information per serving

304 calories; 29g total fat; 0mg cholesterol; 501mg sodium; 9g carbohydrates; 4g fiber; 2g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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