Cilantro Pesto


I love cilantro. In our house, we mainly use it for guacamole which my family loves – we devour an entire bowl in minutes. But when I received an enormous bunch of beautiful, fresh cilantro in my farm share, I needed another recipe beyond guacamole. This recipe from the Golden Earthworm Organic Farm website is quick, easy, and delicious. I serve the pesto over pasta.

  • 1/3 cup walnuts or pine nuts
  • 1-2 cloves garlic, or more, to taste
  • 1 large bunch cilantro, roots and larger stems trimmed, washed and dried
  • Squeeze of ½ lime
  • ¼-1/2 cup olive oil (can use 1/2 stock)
  • ¼ cup freshly grated Parmigiano
  • Salt and pepper to taste
  1. Place nuts and garlic in the bowl of a food processor and process until finely chopped. Add cilantro and lime, and pulverize. Process until you’ve got a coarse-looking puree. Add oil, going gradually; stop machine and taste for herb/oil ratio. Add more if it feels “dry.”
  2. Scrape down sides of bowl as needed, and transfer pesto to a small mixing bowl. Fold in cheese, and season with salt & pepper. Makes about 1 cup, maybe more.

Source: The Washington Post, via Golden Earthworm Organic Farm

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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