Cilantro Pesto Recipe: A Wholesome Hug for Your Taste Buds

Sneak Preview: Say farewell to wilting cilantro with my freezer-friendly Cilantro Pesto Recipe, spiced up with green chiles and fresh jalapeño! Other ingredients include olive oil, garlic, Parmesan cheese, and lemon juice.

homemade cilantro pesto in a white bowl with fresh cilantro next to itPin

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Fresh cilantro seems to have a short shelf-life in my refrigerator. Often, I buy cilantro for one recipe with plans for using it in many others. But before long, it turns dark and is better suited for an over-the-hill party than my dinner table.

Given my history, transforming a bunch of cilantro leaves into pesto is my best answer.

Spicy Cilantro Pesto Sauce with green chile peppers and jalapeños is fast food for cilantro lovers. It keeps up to three months in the freezer and is ready to eat as fast as you can thaw it.

Happy Cooks Speak Up

“This is a wonderful recipe! I just made a double batch. I had fresh avocados, so I added it to my guacamole instead of chopped cilantro. I froze some in a Ziploc bag like you suggested, but also froze some in 1/2 cup containers to add to my next batches of guacamole.”PAT



How Do I Freeze Pesto?

pesto in plastic bag for freezingPin

The snack-size zippered plastic bag is my container of choice.

Add 1-3 tablespoons of prepared pesto to the bag. Gently mash the filled bag into a flattened shape, push out the air, and finally, seal. After it’s frozen, it will be easy to break off the amount you need.

Alternately, pour the pesto into ice cube trays. When frozen, release the cubes from the tray and store them in plastic bags.


Ingredients and Substitutions

  • CILANTRO: When handling a bunch of cilantro, make sure to separate the leaves and discard any blackened ones. There’s no real replacement for the unique flavor of cilantro; although parsley can work, it won’t truly be cilantro pesto.
    • To measure, you can weigh out four ounces with a kitchen scale. Alternatively, a single large, lush cilantro bunch should suffice. If you can only find smaller, slender bundles at the store, it’s a good idea to grab two bunches for a fuller flavor.”
  • OLIVE OIL: Nothing beats a good olive oil. Avocado oil or mild vegetable oil will also work.
  • GARLIC: Fresh garlic cloves (not the whole bulb) is the way to go if you can. If you’re not a garlic lover, decrease the amount or leave it out.
  • GREEN CHILES: Green chiles pair perfectly with cilantro. I usually use the canned variety.
  • JALAPEÑOS: Store whole fresh jalapeños in your freezer for a convenient, always-ready supply. They occupy minimal space and need no special preparation—simply place them in a small plastic bag and seal it.
    • In the past, I might have considered pickled jalapeño peppers as a substitute for fresh ones. However, now that I’ve discovered the freezing method, using fresh peppers is just as effortless. They bring a milder, superior flavor to this cilantro pesto recipe.
    • For a gentler taste, remove the seeds. If you’re craving an extra kick, leave them in to spice up your pesto even further.
  • PARMESAN CHEESE: Once again, it’s hard to beat the rich flavor of fresh Parmesan cheese. Pecorino Romano is a suitable alternative if needed. However, the powdery, processed Parmesan from the green jar just won’t make the cut in my kitchen.
  • LEMON: Squeeze half of a lemon into your pesto, and you’re good. Substitute lime for the lemon if you like.

What Can I Do With Cilantro Pesto?

basmati rice with cilantro pestoPin
Basmati rice flavored with a spoonful of Cilantro and Green Chili Pesto

Add this concentrated flavor of cilantro pesto to a bowl of rice or pasta. Or stir it into Greek yogurt for a delicious dip or salad dressing. It works great on the daily salads that I vacuum seal into Mason jars.

Use in place of pizza sauce on a pizza. Then top with cheese and meat, in that order. Use it to perk up plain rice or spaghetti.

Try pesto as a condiment on a grilled chicken sandwich or hamburger. Add it to soups that specify fresh cilantro if all the flavors play nicely.


How To Make Cilantro Pesto

drying cilantro in a salad spinnerPin
Wash and dry fresh cilantro. No need to remove the stems. Just trim the ends.
adding the remaining ingredients to a food processor bowlPin
Dump all ingredients except lemon juice into the food processor bowl or a blender.
Chopping the mixture in a food processorPin
Finely chop the mixture by using the pulse button.
pesto processed until it turns into a pastePin
Add lemon juice and process until almost a paste. I’m not too fond of mine being perfectly smooth.

FAQ About Cilantro Pesto

What can I do with an abundance of cilantro?

My solution is to make pesto. Divide it into small portions and store it in the fridge for 5-7 days or in the freezer for three months.

When preparing cilantro, do I need to remove all the stems?

The stems taste as good as the leaves. It’s the appearance and texture that can be objectionable when identifiable. Chopped stems will disappear into the pesto mix along with the leaves.

Parting Thoughts: Have you ever tried to grow cilantro? It thrives in cooler climates, with temperatures ideally ranging from 50 to 85˚F. In Texas, where I reside, successful cilantro growth is limited to the spring and fall. Consequently, I often find myself purchasing entire bunches at the supermarket, even when only a few sprigs are needed. This recipe serves as my solution for numerous dishes that require chopped cilantro as part of a blend. I hope you find this recipe useful.

Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.


Cilantro Pesto with Green ChiliesPin
Yield: 16 Tablespoons

Cilantro Pesto Recipe: A Wholesome Hug for Your Taste Buds

Introducing my Cilantro Pesto recipe, your secret weapon for preserving and freezing cilantro. Bid farewell to those unsightly wilted, blackened leaves with this easy and effective solution!

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4 from 11 votes
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Video

Prep time: 10 minutes
Total time: 10 minutes

Ingredients
 

  • 4 ounces (113 g) fresh cilantro 1 large bunch
  • ½ cup (108 g) extra-virgin olive oil
  • cup (72 g) sliced or slivered almonds
  • 2 cloves garlic
  • ¼ cup (64 g) green chiles, canned
  • 1 fresh jalapeno, seeded
  • ½ cup (50 g) grated fresh Parmesan cheese
  • ¼ teaspoon table salt
  • freshly ground black pepper
  • 1 tablespoon fresh lemon juice juice from half a medium lemon

Instructions

  • Add 4 ounces (113 g) fresh cilantro, cleaned and dried, 1/2 cup (108 g) extra-virgin olive oil, 2/3 cup (72 g) sliced or slivered almonds, 2 cloves garlic, 1/4 cup (64 g) green chiles, canned, 1 fresh jalapeno, seeded , 1/2 cup (50 g) grated fresh Parmesan cheese, 1/4 teaspoon (¼ teaspoon) table salt, and freshly ground black pepper to a food processor or blender pitcher.
  • Pulse and process until not-quite a smooth paste. I like a tiny bit of texture.
  • Squeeze 1 tablespoon fresh lemon juice over all; pulse to mix. Taste and add more salt and pepper as desired.

Notes

Freezes well. Place into a small plastic freezer bag, seal, and mash flat. Freezing in this manner makes it easy to break off a piece as needed, even when frozen.

Nutrition

Serving: 1tablespoon | Calories: 133kcal | Carbohydrates: 3g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 96mg | Potassium: 115mg | Fiber: 2g | Sugar: 1g | Vitamin A: 515IU | Vitamin C: 4mg | Calcium: 66mg | Iron: 1mg

All images and text ©️ Paula Rhodes for Salad in a Jar.com

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34 Comments

  1. Should have added that I used it with left over rotisserie chicken (from Costco) and pasta. Served with a simple green salad, A really great, easy meal for a hot summer day.

  2. I like this recipe, but I changed it a bit. Substituted fresh basil leaves for the cilantro and toasted walnuts for the almonds. Love the flavour and the especially the ease of making it. Thanks.

    1. Sounds like basil pesto. Yum!! I would love to taste your chicken and pasta. Sounds wonderful.

  3. Paula, this is a wonderful recipe! I just made a double batch. I had fresh avocados, so I added it to my guacamole instead of chopped cilantro. I froze some in a Ziploc bag like you suggested, but also froze some in 1/2 cup containers to add to my next batches of guacamole.

    1. I love this. Why haven’t I thought of adding it to guacamole? Thanks so much for writing.

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  6. 5 stars
    This is absolutely the most fantastic idea! It took minutes to make…and I can’t stop tasting it. Delicious and worth the effort. Thanks so much!

  7. Chrystalyn says:

    Thank you so much for such a quick response! Dinner here we come.

  8. Chrystalyn says:

    I know you posted this a long time ago, but I’m hoping you will be able to respond still. What do you mean by green chiles? Is it the canned green chilies or a type of fresh chili? My daughter is on an anti-candida diet and she can have everything but the cheese. So excited!!

    1. Hi Chrystalyn,
      You can use either fresh or canned green chilies. I normally use the canned because the fresh aren’t easily available where I live.

  9. 5 stars
    This is absolutely the most fantastic idea! It took minutes to make…and I can’t stop tasting it. Delicious and worth the effort. Thanks so much!

  10. almostveg says:

    We make a cheeseless version in India with cilantro, garlic, jalapeno, and lemon juice and sometimes roasted peanuts are added for bulk. Great for tea sandwiches with cucumber and thinly sliced tomatoes without seeds.

    Also, super as a spread for grilled tofu.

    1. Your version sounds a bit healthier. Peanuts would be interesting too. Thanks for writing.

  11. Vicky Knee says:

    I’m a cilantro lover as well but although I would add it to a lot of things that don’t call for it in recipies, my hubby isn’t quite as enthusiastic. Can I do this recipe without the peppers and add those on the fly when I use the pesto? (in a small Newfoundland community and they’re not always readily available). Will definitely be bookmarking this site for future visits!

    1. Vicky, Of course, you can leave the peppers out. No harm done whatsoever. Thanks for writing.

  12. Paula Walters says:

    This is perfect! Now with the garden thriving, I can make great use of the cilantro and peppers to make this delicious pesto. Love that it can be frozen….

  13. 1 star
    Me again! I am using this on everything! From BLT’s to wraps to scrambled eggs. It is soooo good. What a great recipe! Thanks again!

  14. Jacque Charwood says:

    Oh my GOODNESS!

    I just found your blog thru a forum and I must say…. I think I may have my first blogger crush! I LOVE this site!!!!!

    1. Thanks for your kind words Jacque. Welcome!

  15. Mommas Soapbox says:

    I’m trying to not slobber all over my keyboard. My mouth is HONESTLY watering.

    You had meat Cilantro…I’m sotrying this and giving this recipe to my sister! She has some cilantro growing in her back yard she will love this!!

    Oh ya baby! =) I’m hungry…..(shock)

    Ciao Bella~

  16. This pesto combines some of my favorites. I will be trying this soon! Glad to have found your blog!

  17. Betty @ scrambled hen fruit says:

    What a brilliant idea! I can’t tell you the number of bunches of “past its prime” cilantro I’ve thrown to the chickens. (But hey, they enjoyed it!) I have one last lonely package of Hatch chiles that I froze last summer, and a fresh bunch of cilantro. Serendipity?

  18. Cilantro is not my cup of tea despite having tried to like it over and over. But I bet this pesto would be equally delicious made with Thai basil or mint. 🙂

  19. Piper@GotItCookIt says:

    Cilantro is my fave! I also love that you smash and freeze in ziploc bags, I do that too. I’v got some green chilies in the fridge that I need to use, now I just need cilantro. Also, if you have an Asian grocery store near you (lots in Seattle), the cilantro there is often 5 for $1(!!!) and the freshest around.

  20. Meal Plan Mom (Brenda) says:

    Ok, I think it was meant to be that I popped onto your blog again to see what was new. I have a nearly whole bunch of cilantro in the fridge (only needed 2T for the recipe that called for it!) AND some leftover steamed rice from dinner tonight. Guess what I’ll be making to use it all up? Looks delicious–thanks!

  21. This is right up my alley, we love cilantro and green chiles at my house. Great recipe and photos.

  22. Oh wow! It made up just beautiful…but now I don’t know what to do with it! LOL Can’t wait to try it in rice and in Greek yogurt…homemade of course! Yummo! Thanks again!

  23. I love all things pesto….and cilantro. The green chiles addition is one I must try. Thanks!

  24. The Café Sucré Farine says:

    I can’t wait to try this, Paula! I tried a cilantro pesto last summer and it was nasty! This sounds delish, I didn’t think of putting green chiles in but what a great idea! I can think of a million ways to use this, thanks so much, Chris
    you back?

  25. Wow! I so love cilantro! Can’t wait to try this! Thanks!

  26. Cathy @What Would Cathy Eat? says:

    I’ve made a similar pesto but with chives and lime juice in addition to the cilantro. Now I will have to try yours!

  27. Now I’m seriously wondering why I’ve never done this!

  28. Jane Schmidgall says:

    Paula-thanks for this recipe! As soon as it gets hot here, the cilantro bolts and we won’t have fresh cilantro until fall. This is a novel idea!