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Cilantro Pesto

Photo of prepared cilantro pesto with tortilla chips
Photo attribution: Mayra Reyes
Ready In: 10 minutes
Serves: 8
Low Added SugarDairy-freeGluten-freeVeganVegetarianLow Sodium

Use as a spread for a sandwich or wrap or enjoy as a dip with tortilla chips.

What you'll need

Blender or food processor
Measuring cups
Measuring spoons
Cutting board
Sharp knife


Serves 8
2 bunch Cilantro (small bunches) washed, very bottom of stems trimmed
1/4 cup Water
2 tablespoons Lime Juice or 1 Lime juiced
1/2 cup Pumpkin Seeds
2 cloves Garlic
1 pinch Salt
1 pinch Black Pepper
1/4 cup Olive Oil



Photo of the first step in the recipe

Combine all ingredients in a food processor or strong blender.


Photo of the second step in the recipe

Process until smooth.

Chef's Tips

  • Substitute your favorite nut or seed for the pumpkin seeds, if desired.
  • Any nut-based oil can be used in placed of the olive oil.

Nutrition Facts

Serving Size 2.00 tbsp

Serving Per Container 8

Amount Per Serving
Calories 100
% Daily Value*
Total Fat 8 g10%
Saturated Fat 1 g5%
Sodium 43 mg2%
Total Carbohydrate 5 g2%
Dietary Fiber 2 g7%
Protein 2 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Cooking Environment: Very Quick, Limited Kitchen, No-cook
Source: Shauna Schultz, RD, Nevada County Public Health
View other recipes from this source