Cilantro Pesto


Typically I’m a basil pesto kind of girl.  I’ve been known to make an arugula pesto or swiss chard pesto on the occasion but I find it hard to beat a basil variety.  But what’s a girl to do when she has more cilantro than she knows what do with growing in her garden?  I have about 10 plants growing, each over 2 feet tall and about to bolt.  I gave tons away but I still had plenty more than I could eat on tacos or in salads.  So I stepped outside my usual and made a batch of pesto.  I was weary going in to it.  Extremely weary.  I picked the cilantro and let it sit in my fridge for 3 days before I fully committed.  Pecorino romano cheese and cilantro don’t sound like to flavors that should be mixed.  But I went for it and was pleasantly surprised. Actually really really surprised at how good it tasted.  Total win!


I used walnuts since they are my go to for pesto these days.  I don’t always have pine nuts on hand and I like the texture and taste walnuts add.  Otherwise I kept it pretty standard.. garlic, pecorino romano, lemon juice, salt, pepper, and olive oil.  My plan is to make cilantro pesto grilled chicken.  Stay tuned as I will be sure to share!

Cilantro Pesto

Cilantro Pesto


  • 3 cups cilantro leaves
  • 3/4 cup walnuts
  • 1/3 cup grated pecorino romano
  • 1 large garlic clove
  • 1/2 lemon, juiced
  • s&p
  • 1/3-1/2 cup olive oil


  1. Place garlic clove in a food processor and pulse to mince.
  2. Add cilantro, walnuts, pecorino, and lemon juice. Season generously with s&p. While running the processor, slowly drizzle olive oil in until desired consistency is reached. If needed season with more s&p.

One thought on “Cilantro Pesto

  1. Pingback: Cilantro Kale and Grilled Chicken Salad | My Daily Bite

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