Cilantro pesto
- Preparation 15 min
- Servings 1 cup (250 ml)
- Freezing Absolutely
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🌿 Born from a fridge overflowing with cilantro
This pesto came together a bit by accident. I had a ton of fresh cilantro sitting around, plus almonds, pine nuts and pecorino, so I thought: why not throw it all together? The result was so good that I kept it as my go-to recipe. I originally created it to go with my grilled rack of lamb, and honestly, it made one of the best dishes I’ve ever eaten.
🍽️ Good on just about everything
That’s the real strength of this pesto: it’s good everywhere. Dipped with chips, drizzled over a salad, on any type of meat, on fish, tossed into pasta. Once you have a jar in the fridge, you’ll find a thousand reasons to use it. It’s fresh, a little punchy thanks to the pecorino, and it instantly elevates any dish that needs a lift.
🥜 Almonds and pine nuts, my signature combo
Most cilantro pestos go with just one type of nut. I combine almonds and pine nuts. It adds more depth and a texture that’s never one-dimensional. With pecorino romano and lemon, the balance between fat, salt and acidity is just right.
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🧀 Pecorino, my secret weapon
Most pestos use parmesan, but pecorino romano brings a saltier, sharper edge that pairs especially well with cilantro. Don’t hesitate to add a little more if you like it bold.
⚠️ Don’t add too much oil at once
The classic pesto mistake is adding too much oil all at once, which gives you a runny texture that no longer coats anything properly. Add the second portion of oil with a spoon, slowly, until you reach the texture you like.
🍽️ Serve it on just about everything
This pesto is great absolutely everywhere: as a dip with chips, drizzled over a salad, on any grilled meat or fish, tossed into pasta. Don’t save it just for lamb. Try it on everything.
🫙 Make it ahead, it keeps well
This pesto keeps for 5 to 7 days in the fridge in an airtight container. Pour a thin drizzle of olive oil over the top before sealing. It helps keep it fresh longer.
❄️ It freezes really well
Freeze it in a small container or even in an ice cube tray for individual portions ready to grab whenever you need them. Thaw in the fridge before using.
✅ What to use my cilantro pesto with?
It was born to go with my carré d’agneau grillé, but it’s just as good on Pasta with homemade pesto or stirred into my Orzo salad with bocconcini cheese, pesto and garden vegetables.
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Pesto
- ⅓ cup (80 ml) whole almonds, roughly chopped
- ¼ cup (60 ml) pine nuts
- 2 packed cups (500 ml) fresh cilantro, large stems removed (about one large bunch)
- 2 garlic cloves, roughly chopped
- ¼ cup (60 ml) pecorino romano, finely grated
- Zest of ½ lemon
- Juice of ½ lemon
- ½ tsp (2.5 ml) salt
- ¼ tsp (1.25 ml) freshly ground pepper
- ½ cup (125 ml) olive oil
- 2 tbsp (30 ml) olive oil, to adjust texture at the end
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Preparation
- In a food processor, combine the almonds, pine nuts, cilantro, garlic, pecorino, lemon zest and juice, salt, pepper and the ½ cup of olive oil. Blend until smooth.
- Taste and adjust the salt and lemon as needed.
- Pour into a bowl and stir in the remaining 2 tbsp of olive oil with a spoon, to fine-tune the final texture.
The classic base: fresh cilantro, a nut (here almonds and pine nuts), a grated cheese, garlic, lemon and olive oil, all blended in a food processor until smooth. Adjust the salt and acidity to taste at the end.
Pretty much everywhere: as a dip with chips, over a salad, on any grilled meat or fish, tossed into pasta. It was created to go with a grilled rack of lamb, but it definitely doesn’t stop there.
Adding too much oil all at once. It makes the texture too runny and it no longer coats what you’re serving it with properly. Add the oil slowly, especially the last portion, until you reach the desired texture.
5 to 7 days in the fridge in an airtight container. A thin drizzle of olive oil over the top helps keep it fresh longer by protecting it from the air.
Yes, and it freezes really well. Freeze it in a small container or in individual portions using an ice cube tray. Simply thaw in the fridge before using.
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