Homemade Cilantro Pesto made with cilantro, almonds, serrano chile, red onion, salt, and olive oil—fresh, bold, and super fast.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
The first time I made Homemade Cilantro Pesto, I remember I’d just come back from this chaotic trip to Mexico City. My suitcase still smelled faintly like roasted corn and bus exhaust (oddly… nostalgic?) and my head was full of conversations with street vendors who insisted their cilantro tasted better when blessed by the morning sun. I don’t know if that’s true. But I loved the confidence.
A few weeks later, back home, I woke up itching to taste something that reminded me of that trip—of tiny sidewalk kitchens where someone’s abuela made salsa as if the entire neighborhood depended on her. So there I was, in my own kitchen, hair in a bun that was definitely leaning too far to the left, trying to make regular pesto like a responsible adult.
Surprise:no basil. Just cilantro. And honestly, the bunch had wilted slightly in the back corner of my fridge, like it had seen too much. I hesitated. It reminded me of this time in high school when I had to do a group project with someone unpredictable, and somehow it turned out better than anything I’d planned.
So anyway, I threw the cilantro into a food processor, added almonds—because pine nuts terrify my wallet—plus a serrano that I think I bought just because it looked cute. When I tasted it… it wasn’t basil pesto, not even close. But something about it, maybe the heat or that hint of onion, brought back flashes of those alleyway taco stands at 2 a.m. Somewhere between memory and sauce, I felt weirdly peaceful.
Food does that, doesn’t it? Brings you back somewhere you didn’t realize you missed.
I still wonder: if I hadn’t lost basil in the fridge that day, would Homemade Cilantro Pesto even be in my life? Probably not. Funny how ingredients choose us sometimes.
Why You’ll Love This Homemade Cilantro Pesto Recipe?
So—what makes this Homemade Cilantro Pesto special? I keep thinking about how it’s a little unexpected. Kind of like when you meet someone who swears they’re bad at singing, then casually drops a Beyoncé note at karaoke.
It isn’t as safe or classic as basil pesto. There’s a touch of heat, this bold grassy flavor that feels like someone opening the windows on the first warm day of spring. Not too loud, but definitely not shy either.
And it only takes like 10 minutes. I love that. There’s something comforting about a recipe that doesn’t need you to think too hard. When life’s messy, I want food that’s simple. Pulse it. Taste it. Call it done.
I’ve used this cilantro pesto on everything—pasta, tacos, grilled chicken, toast. I even stirred it into a vegetable soup once when I was bored and almost fell over from how good it got. It’s a flavor you didn’t know you needed until you taste it… then suddenly you’re like, Was my life missing cilantro pesto this whole time?
Ingredient Notes:
Honestly, I love how this Homemade Cilantro Pesto begins with ordinary ingredients doing extraordinary things.
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Cilantro:
Stems are welcome. There’s something endearing about not wasting anything, right? And besides, cilantro stems are packed with flavor—like the underappreciated bass player in a good band. -
Blanched almonds:
They add creaminess and a slightly sweet vibe. Also—they toast beautifully, even if you occasionally burn them because you got distracted scrolling TikTok. Been there. -
Red onion:
You don’t need much. It adds that little bright bite, like a friendly but honest comment from your favorite cousin. -
Serrano chile:
Just a half teaspoon. Enough to say hello, not enough to make you cry. Unless crying is your thing—no judgment. -
Kosher salt:
Brings everything together. Like glue, but delicious. -
Olive oil:
If you have the good stuff? Great. If not, use what you’ve got. Cilantro doesn’t judge.
How To Make Homemade Cilantro Pesto?
Every time I make this pesto, it feels like taking a deep breath. The kind you take after finishing a long day and realizing the world didn’t fall apart just because you forgot to send that email.
Step 1: Toast the almonds
Heat a little skillet. Add the almonds.
Stir.
Stare.
Try not to overthink your life choices.
When they smell warm and slightly sweet, you’re done. Pull them off the heat before they go too far. (Trust me, they burn faster than your last situationship.)
Step 2: Pulse the good stuff
Throw the cilantro, almonds, onion, serrano, and salt in a food processor. Pulse until it looks kind of chunky—not smooth. It’ll look rustic, like something served in a cute café where the chairs don’t match.
Step 3: Add the olive oil
Turn the processor on. Stream in olive oil slowly.
It thickens into this gorgeous green swirl, almost like watching paint mix—if paint were edible and made you happier every time you opened the fridge.
Taste it at this point. Maybe add more oil. Maybe sprinkle more salt. Life is all about adjusting.
Step 4: Store it
Pack it into a jar, or freeze little cubes for a rainy day. Nothing like future-you finding pesto treasure in the freezer.
Want To Save This Recipe?
Storage Options:
I hate wasting food, so knowing this lasts makes me feel oddly accomplished.
In the fridge: it’s happy for 3–4 days. Cover the top with plastic wrap—or a drizzle of olive oil if you’re feeling fancy—to keep it bright.
In the freezer: 2–3 months. Scoop into an ice cube tray. A tiny cube of sunshine anytime.
Variations and Substitutions:
Sometimes I play around with it. Sometimes I don’t. Depends on how chaotic my energy is that day.
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Almonds → cashews, pecans, pistachios, walnuts.
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Serrano → jalapeño for softer spice, habanero if you like a thrill.
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Add Parmesan for a classic Italian nod.
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Lime juice for extra brightness—especially if you’re eating tacos.
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Throw in mint or basil for a hybrid pesto.
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Stir in Greek yogurt to make a creamy sandwich spread.
No wrong turns here. Just happy little experiments.
What to Serve with Homemade Cilantro Pesto?
I swear Homemade Cilantro Pesto gets along with everyone. It’s that friendly person who somehow knows how to talk to people at parties.
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On grilled chicken or steak
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Over roasted potatoes
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In breakfast eggs
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Tossed into hot pasta
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On tacos (my favorite)
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Stirred into soup
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On toast with avocado (chef’s kiss)
If you discover a new pairing, tell me. Seriously.
Frequently Asked Questions:
Can I skip the nuts?
Yep. Try pumpkin seeds or sunflower seeds.
Why does my pesto brown?
Air. It happens. Cover it with oil or press plastic wrap directly on top.
Do I really use the cilantro stems?
Yes. They’re flavorful and tender. No trimming ceremony required.
I hope this Homemade Cilantro Pesto brings you a little hit of brightness the way it did for me that first time after I came home from Mexico City—hungry, tired, missing the noise.
It still surprises me, honestly… how food can hold memories like little time capsules. If you give it a spin, I’d love to hear what it reminds you of.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Homemade Cilantro Pesto
Ingredients
- 2 cups packed cilantro leaves and stems
- ½ cup blanched almonds
- ¼ cup chopped red onion
- ½ teaspoon seeded and chopped serrano chile
- 1 teaspoon kosher salt
- ¼ cup extra-virgin olive oil plus more as needed
Instructions
Toast the Almonds
- Place a small skillet over high heat. When hot, add the blanched almonds in a single layer. Stir continuously until they become fragrant and lightly browned. Remove the almonds from the skillet immediately to prevent over-browning and set aside to cool slightly.
Process the Primary Ingredients
- Transfer the cilantro, toasted almonds, chopped red onion, serrano chile, and kosher salt to a food processor. Pulse until the mixture is finely chopped and evenly combined.
Incorporate the Olive Oil
- With the processor running, gradually add the olive oil in a slow, steady stream until the pesto reaches your desired consistency. Add additional olive oil, if necessary, to achieve a thinner texture suitable for drizzling or mixing into pasta.
Store
- Use immediately, or refrigerate in an airtight container for short-term use. To freeze, portion the pesto into an ice cube tray, freeze until solid, then transfer the cubes to a sealed freezer container.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
