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Cilantro Pesto

4.2 stars, average of 21 ratings

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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.

Hands-on Overall

Serving size tbsp, 15 g/ 0.5 oz

Allergy information for Cilantro Pesto

✔  Gluten free
✔  Egg free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Beef free

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

Net carbs0.5 grams
Protein1.5 grams
Fat6 grams
Calories62 kcal
Calories from carbs 3%, protein 10%, fat 87%
Total carbs1 gramsFiber0.5 gramsSugars0.2 gramsSaturated fat0.9 gramsSodium19 mg(1% RDA)Magnesium20 mg(5% RDA)Potassium57 mg(3% EMR)

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. Cilantro Pesto
  2. Place almonds into the bowl of a food processor and pulse until broken up. Cilantro Pesto
  3. Add cilantro, garlic, pepitas and lime juice and pulse until well combined. Cilantro Pesto
  4. Add parmesan and pulse again until mixed through. With the motor running, drizzle the olive oil into the mixture ... Cilantro Pesto ... until it is combined. 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. Cilantro Pesto

Ingredient nutritional breakdown (per serving, tbsp, 15 g/ 0.5 oz)

Net carbsProteinFatCalories
Coriander (cilantro), fresh
0 g0.1 g0 g1 kcal
Garlic, fresh
0 g0 g0 g0 kcal
Lime juice, fresh
0.1 g0 g0 g0 kcal
Almonds, nuts (whole, unblanched)
0.2 g0.4 g0.9 g11 kcal
Pumpkin seeds (pepitas)
0.1 g0.7 g1.1 g12 kcal
Parmesan cheese
0 g0.4 g0.3 g4 kcal
Olive oil, extra virgin
0 g0 g3.7 g33 kcal
Total per serving, tbsp, 15 g/ 0.5 oz
0.5 g1.5 g6 g62 kcal

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Naomi Sherman
Creator of

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 (5)

Hey, put me on your mailing list; but don't get cocky.

Hi Shawn, you can sign up here: 😊

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