Cilantro Pesto

Mark Boughton/styling: Teresa Blackburn
  • Yield: 1-3/4 cups
  • Prep: 5 mins
  • Cook: 0 mins

Try this no-cook summer sauce on chicken, shrimp, and vegetables or as a dip.


3cloves garlic
3/4cup packed fresh cilantro
1/2cup packed fresh parsley
1/2cup extra virgin olive oil
1/3cup finely grated Parmigiano-Reggiano cheese
1/4cup chopped walnuts
1tablespoon fresh lemon juice
1/2teaspoon kosher salt
1/2teaspoon coarsely ground black pepper


  1. Place garlic in a food processor, pulse to chop. Add cilantro, parsley, oil, cheese, walnuts, lemon juice, salt and pepper; process until a thin paste forms.

Recipe by Bruce Weinstein and Mark Scarbrough

Nutritional Info *per serving

  • Calories 180
  • Glycemic Load 0
  • Fat 19g
  • Saturated Fat 3g
  • Polyunsaturated Fat 3.5g
  • Monounsaturated Fat 12g
  • Cholesterol 5mg
  • Sodium 190mg
  • Potassium 65mg
  • Carbohydrate 2g
  • Fiber 1g
  • Sugars 0g
  • Protein 2g
  • Trans Fat 0g
  • Vitamin A 10%
  • Vitamin C 10%
  • Calcium 6%
  • Iron 4%