Cilantro Pesto

  • Active Time 5m
  • Total Time 5m

Makes 1 cup (Serves 8)

Serve with grilled fish or with steaks as a condiment.


  • 2 large bunches fresh coriander (cilantro)
  • 1/4 cup pepitas (edible pumpkin seeds)
  • 2 garlic cloves, chopped
  • 2 tablespoons lime juice
  • 1/2 cup olive oil
  • 1/2 cup grated Parmesan cheese

Companion recipe: Squash Fritters with Coriander Pesto


Remove leaves from cilantro (coriander) stems. Place leaves, pepitas, garlic, lime juice and oil in a food processor and process for 20 seconds. Scrape down the sides of the bowl and process for another 10 seconds.

Add the Parmesan and blend to combine. Empty into a glass jar and enough olive oil on top to create a 1/2 inch layer. Referigerate and taste for salt before serving. Will keep for up to 1 week in refrigerator.

Serving size = 2 tablespoons

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 5670

nutrition information per serving

176 calories; 17g total fat; 5mg cholesterol; 121mg sodium; 2g carbohydrates; 1g fiber; 4g 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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