If you are looking for a vibrant, fresh twist on a classic sauce, this Cilantro Pistachio Pesto Recipe is an absolute game changer. Packed with the bright, herbaceous flavor of cilantro and the rich, nutty crunch of roasted pistachios, this pesto bursts with color and depth. Whether you toss it with pasta, drizzle it over grilled veggies, or use it as a zesty spread, it’s a quick way to elevate any meal with minimal effort and maximum flavor.
Ingredients You’ll Need
This recipe calls for a handful of simple but essential ingredients, each bringing something special to the table. From the fresh herbal lift of cilantro to the creamy texture the pistachios offer, every element works together to create a perfectly balanced pesto.
- Fresh cilantro (3/4 cup packed): The star herb that gives this pesto its bright, green flavor and vibrant color.
- Shelled roasted pistachios (1/2 cup): These add a unique nutty richness and a lovely texture contrast.
- Jalapeno, seeds removed (1): Adds a subtle kick without overpowering the fresh flavors.
- Garlic cloves (2): For that essential punch of savory depth.
- Lime juice (1/2 lime): A zingy citrus note that brightens and balances.
- Avocado or olive oil (3 tablespoons): Brings smoothness and helps emulsify the pesto.
- Water (2-3 tablespoons): Used to thin the pesto to your desired consistency.
- Salt (½ teaspoon): Enhances all the other flavors perfectly.
- Freshly ground black pepper: Adds a little warmth and spice to finish.
How to Make Cilantro Pistachio Pesto Recipe
Step 1: Combine Your Ingredients
Start by gathering all your ingredients and adding them to the bowl of your food processor. This includes cilantro, pistachios, jalapeño, garlic, lime juice, oil, water, salt, and pepper. Don’t worry if you don’t have a fancy food processor; a strong blender can work too.
Step 2: Pulse Until Smooth
Pulse the mixture until it becomes smooth and creamy. You might need to stop occasionally to scrape down the sides to make sure everything gets blended evenly. The texture should be thick but spreadable, perfect for coating pasta or spreading on crostini.
Step 3: Adjust Consistency and Seasoning
If the pesto seems too thick, add a little extra water, one tablespoon at a time, until you reach your preferred consistency. Taste and adjust salt and pepper to suit your palate. This is where you can customize it—more lime for tartness, more jalapeño for heat.
How to Serve Cilantro Pistachio Pesto Recipe
Garnishes
Sprinkle freshly grated Parmesan cheese on top for a salty, nutty finish. A few whole pistachios or a couple of fresh cilantro leaves can add a pretty and tasty flourish as well.
Side Dishes
This pesto is incredibly versatile and pairs beautifully with simple sides like grilled chicken, roasted veggies, or even mixed into quinoa or couscous. It’s a fantastic way to add freshness and richness without overpowering milder dishes.
Creative Ways to Present
Besides the classic pasta toss, try using this Cilantro Pistachio Pesto Recipe as a spread on sandwiches or wraps, a dip for crisp veggies, or drizzled over eggs or avocado toast. It’s a flavorful boost for any meal or snack.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator. To help preserve the beautiful green color and fresh taste, pour a thin layer of olive oil on top before sealing. The pesto will stay good for up to 4 days.
Freezing
You can easily freeze this Cilantro Pistachio Pesto Recipe in ice cube trays for small portions. Once frozen, transfer the cubes to a freezer bag. This way, you’ll have ready-made pesto anytime you want to add a pop of flavor to your dishes.
Reheating
Because this pesto is served cold or at room temperature, reheating is generally unnecessary. If you do want to warm it slightly for drizzling, gently heat it in a bowl over warm water or briefly in the microwave, stirring often to prevent separation.
FAQs
Can I substitute pistachios with other nuts?
Absolutely! While pistachios give this pesto its unique flavor, you can swap them for walnuts, almonds, or pine nuts depending on what you have on hand. Each nut will bring a slightly different taste and texture.
Is this pesto spicy because of the jalapeño?
The jalapeño is included with seeds removed to keep the heat mild. If you prefer no spice, you can omit it entirely, or add a small pinch of cayenne pepper if you want extra kick instead.
Can I use dried cilantro if fresh isn’t available?
Fresh cilantro is key to getting that bright, herbal flavor, so dried cilantro won’t work well in this recipe. If fresh isn’t available, try swapping with fresh parsley or basil, but note the flavor will be quite different.
How long does this pesto last in the fridge?
When stored properly with a layer of oil on top and kept in an airtight container, it should be fresh for up to 4 days. For the best taste and color, use it as soon as possible.
Can this pesto be used in place of traditional basil pesto?
Definitely! This Cilantro Pistachio Pesto Recipe offers a fresh alternative to classic basil pesto with a bright and nutty twist that pairs well with the same variety of dishes.
Final Thoughts
There is something truly special about the combination of fresh cilantro and roasted pistachios in this pesto. It’s fast to make, bright in flavor, and stunningly versatile—perfect to keep in your kitchen arsenal for quick dinners or showstopping snacks. I can’t wait for you to try this Cilantro Pistachio Pesto Recipe and discover how it transforms your everyday meals into something truly memorable!
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Cilantro Pistachio Pesto Recipe
- Total Time: 5 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
This vibrant Cilantro Pistachio Pesto is a fresh, flavorful sauce made with packed cilantro, roasted pistachios, jalapeño, and garlic, blended into a smooth, zesty pesto. It’s versatile for serving over pasta, grilled meats, or as a dip with bread.
Ingredients
Ingredients
- 3/4 cup packed fresh cilantro
- 1/2 cup shelled roasted pistachios
- 1 jalapeño, seeds removed
- 2 cloves garlic
- 1/2 lime, juiced
- 3 tablespoons avocado or olive oil
- 2–3 tablespoons water, to thin pesto
- ½ teaspoon salt
- Freshly ground black pepper, to taste
Instructions
- Prepare ingredients. Remove seeds from the jalapeño to reduce heat if desired, and measure out all ingredients before starting.
- Combine ingredients in food processor. Add cilantro, roasted pistachios, jalapeño, garlic cloves, lime juice, olive oil, water, salt, and freshly ground black pepper into the bowl of a food processor.
- Process until smooth. Pulse and blend the ingredients, scraping down the sides as needed to ensure even mixing. Continue processing until you reach a smooth, creamy pesto consistency.
- Adjust consistency and seasoning. Add additional water if needed to thin the pesto to your preferred consistency, and add extra salt or pepper to taste.
- Serve. Use immediately or refrigerate in an airtight container. The pesto serves 4 and can be used as a sauce, dip, or spread.
Notes
- This pesto is great served with pasta, grilled meats, or as a spread on sandwiches.
- Roasted pistachios add depth of flavor; if unavailable, lightly toast raw pistachios.
- Adjust the jalapeño quantity to control the spiciness.
- The pesto can be stored in the refrigerator for up to 3 days.
- Add a bit more lime juice or olive oil if reheating to refresh the flavor and texture.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Mexican-inspired
