Low-Carb Cilantro Pesto

4.1 stars, average of 16 ratings

Low-Carb Cilantro PestoPin recipeFollow us 111.3k

Cilantro. There, I’ve said it. Now I’ll just sit back and wait for the two opposing sides to battle it out.

I get it, if you’re one of those people genetically hardwired to not like cilantro, it tastes like soap to you. This is probably not the recipe for you.

But to me? Cilantro is fresh and peppery and has an unidentifiable… something, that makes it irresistible.

This pesto is a fresh take on an old classic and I love the way the toasted almonds and pepitas pair with the cilantro to create a super fresh, yet nutty and cheesy tasting pesto. Serve it as a dip, toss it through zoodles or eat it out of the jar with a spoon.

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Hands-on Overall

Nutritional values (per tbsp/ 15 g/ 0.5 oz)

0.5 grams 0.5 grams 0.2 grams 6 grams 0.9 grams 62 calories
Total Carbs1grams
Net Carbs0.5grams
of which Saturated0.9grams
Magnesium20mg (5% RDA)
Potassium57mg (3% EMR)

Macronutrient ratio: Calories from carbs (3%), protein (10%), fat (87%)

Ingredients (makes ~ 1 3/4 cups)

  • large bunch of fresh cilantro, tops not stem (125 grams/ 4.5 oz)
  • 1 clove garlic
  • juice from lime (3 tbsp/ 45 ml)
  • 1/2 cup slivered almonds (54 g/ 1.9 oz)
  • 1/2 cup pumpkin seeds/ pepitas (65 g/ 2.3 oz)
  • 6 tbsp grated Parmesan (30 g/ 1.1 oz)
  • 1/2 cup extra virgin olive oil (120 ml/ 4 fl oz)
  • Optional: salt and pepper, to taste


  1. Toast the almonds in a dry fry pan until just browned and fragrant. Low-Carb Cilantro Pesto
  2. Place almonds into the bowl of a food processor and pulse until broken up. Low-Carb Cilantro Pesto
  3. Add cilantro, garlic, pepitas and lime juice and pulse until well combined. Low-Carb Cilantro Pesto
  4. Add parmesan and pulse again until mixed through. With the motor running, drizzle the olive oil into the mixture ... Low-Carb Cilantro Pesto ... until it is combined. Low-Carb Cilantro Pesto
  5. Store in a jar in the refrigerator for up to one week, or freeze in ice cube trays to add to dishes. Low-Carb Cilantro Pesto
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Naomi Sherman
Creator of NaomiShermanFoodCreative.com

Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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Comments (3)

I was wondering if you had an alternative to the pumpkin seeds? I really do not like them or could you tell me if you can taste them in the pesto? I LOVE the freshness of coriander and so eager to try this. Thank You.


Hi Laura, any nuts or seeds will work. When I make pesto, I often use pine nuts, macadamia nuts and/or sunflower seeds. I hope this helps!


I love the pesto . It came out great  .I will mix with my favorite  edamame spaghetti .thank you for great recipes that full of nutrition