Easy Mexican Cilantro Pesto Recipe (With Vegan Option)
If you’re a cilantro lover like me, you’re in for a treat. This cilantro pesto recipe has a Mexican twist that you’re going to love. My easy recipe can be made either vegetarian or vegan and both are an incredibly delicious treat!
Cilantro Pesto
Cilantro pesto is a refreshing departure from traditional basil pesto. Its vibrant green color and distinct flavor make it a must-try for anyone who enjoys experimenting with flavors. The combination of fresh cilantro, cotija, and a hint of heat from chile pepper creates a unique and exciting Mexican twist on an Italian classic.
Amigos, I’ve been making this Mexican cilantro pesto for almost 10 years and it’s one of my favorite pasta sauces. Though I’ve also used it on tofu and as a pizza sauce and it tastes amazing!
The traditional pesto is typically made with fresh basil, parmesan cheese or pecorino romano, pine nuts, garlic and plenty of olive oil.
One day I was had a strong craving for a classic homemade pesto but I didn’t have any of the ingredients typically used in traditionally pesto recipes. After looking through my refrigerator and pantry and gathering my ingredients I ended up making a delicious Mexican homemade cilantro pesto.
From that first time, I knew immediately that this fun twist with Mexican flavors was a new pesto sauce that was going to become a favorite, and it has stayed so up to this date.
You won’t see any traditional Mexican food call for neither classic pesto nor cilantro pesto sauce. So while this may not be a traditional ingredient in Mexican cooking, it is a delicious sauce that you can incorporate into other Mexican flavors to create scrumptious new fusion recipes.
For my amigos who cilantro tastes like soap (I know there’s plenty of cilantro haters in the world), sorry you’ll have to skip this easy cilantro pesto recipe. To everyone else, I’m confident that you’re gong to really enjoy this flavorful pesto sauce that’s fresh, simple and vegan friendly.
Mexican Cilantro Pesto Ingredients
One of the best things about making cilantro pesto is the simple ingredients needed to make this great recipe. Plus if you have lots of leftover cilantro this is a great way to use it up. Here are the basic ingredients you’ll need:
- Fresh cilantro: This is to replace the basil leaves in traditional fresh pesto sauce. Remember that when it comes to pesto fresh herbs are a must, they can’t be replaced with dried herbs.
- Cotija cheese: This pungent Mexican cheese is often called the Mexican parmesan and it’s a perfect swap for parmesan cheese.
- Almonds: These will replace the traditional pine nuts. In the recipe testing I did, I found almonds were the easiest way to replace the pine nuts. Not every grocery store carries pine nuts, but almonds are easily found everywhere.
- Serrano pepper: This is not an ingredient found in pesto but to give my easy pesto recipe more of a Mexican touch, I decided to add a bit of heat. You can of course adjust to your heat preference.
- Olive oil: You’ll need a good quality olive oil for optimal taste. You can use extra virgin olive oil or the best olive oil you’ve got on hand.
- Garlic cloves: Every good pesto needs fresh garlic cloves. I don’t suggest substituting with garlic powder.
- Salt: For flavor enhancement.
- Fresh Lime juice or Lemon Juice: This is completely optional and will give your pesto a nice twist of citrus flavor.
I’ve always used almonds to make Mexican cilantro pesto, but if you’d like to experiment sometime you could try pumpkin seeds instead. I plan on testing this out sometime in the future.
Vegan Cilantro Pesto
To make this or any other plant-based pestos recipe you’ll need to swap the cotija for a vegan cotija cheese or for vegan parmesan cheese like the Violife “Just Like Parmesan Wedge”.
Additionally I suggest adding some nutritional yeast for that added cheesy flavor. The rest of the ingredients remain the same.
How to Make Cilantro Pesto
The process is as easy as 1, 2, 3 – creating this Mexican cilantro pesto and vegan cilantro pesto is a breeze.
- Thoroughly rinse and dry a big bunch of cilantro. Remove any tough stems, but don’t stress too much about getting every single one. The stems add lots of flavor too.
- In a food processor, place the almonds and pulse until they resemble coarse crumbs. Next break up the cotija into smaller pieces and place in food processor. Pulse a few times to help break it down.
- Now add the garlic and chile pepper and pulse a couple of times so it blends into the cheese and almonds. If you’re making the vegan cilantro pesto then add your vegan cheese, and nutritional yeast now. If you want to use the lime or lemon juice then add it to the food processer now too.
- Now turn the processor to the lowest setting and pour in the olive oil in a steady stream. Slowly add more oil until you achieve the texture you would like for your pesto sauce. (I ended up adding just a bit over one third cup of olive oil.)
- Using the rubber spatula scrap out the finished pesto into a large bowl. Taste and if needed sprinkle in a little bit of salt and thoroughly mix until well combined. (The Cotija can be a tad salty for some, so you may not need to add the salt.)
- Pour the delicious pesto into an airtight container or divide into small mason jars. If storing for later use you can drizzle a thin layer of olive oil on the surface of the pesto, then secure the lid on and refrigerate.
How to Use Mexican Cilantro Pesto
You can use this delicious and flavorful Mexican pesto in a number of different ways.
- Cilantro Pesto Pasta: For me this is the best way to use this pesto sauce. I’ve used it on regular wheat pasta as well as gluten-free corn pasta and it tastes delicious on both.
- Sandwich Spread: Spread the pesto sauce on a crispy rustic bread and top with all of your favorite toppings. It’s so yummy!
- Pizza Sauce: Instead of tomato pizza sauce you can use this pesto. I’m made it and topped with just cheese and it was delicious.
- Salad Dressing: You can mix with a little bit of water or more olive oil to make a creamy dressing for your leafy greens.
- Perfect Topping: This pesto makes a perfect slightly spicy topping that goes delicious on roasted sweet potatoes, air fried or crispy tofu. It’s a perfect topping on your favorite protein.
- Meal Prep: You can make a double batch of this pesto and have it ready for your meal prepping.
Storing Your Cilantro Pesto: A Key to Long-Lasting Flavor
To keep your delicious cilantro pesto fresh, transfer it to an airtight container. Refrigerate for up to one week.
To freeze, store in a freezer-safe container or freezer bag for up to 3 months. A perfect way to freeze is pour into ice cube trays for easy portioning. Just pop out frozen cubes whenever you need a a small burst of flavor in your dishes.
Easy Mexican Cilantro Pesto Recipe
Mexican Cilantro Pesto is a delightful twist on the classic basil pesto. Its bold flavors, simple ingredients list, and vegan-friendly option, make it a fantastic addition to your meal repertoire. So, the next time you have a surplus of cilantro, don’t let it go to waste. Whip up a batch of this cilantro pesto and elevate your dishes to a whole new level of deliciousness.
As you embark on your cilantro pesto journey, remember that the best recipes are the ones you make your own. Feel free to adjust the ingredients to suit your taste preferences. Whether you’re a cilantro enthusiast or a skeptic, this pesto might just win you over. So, gather your ingredients and make some Mexican cilantro pesto as soon as possible- your taste buds will thank you for it.
Buen provecho!
Mexican Cilantro Pesto Recipe (With Vegan Option)
Equipment
- a rubber spatula
Ingredients
- 2.65 oz cilantro leaves try to remove as much of the stems as possible
- 2.47 oz Cotija cheese
- 1.76 oz unsalted almonds
- 2 large garlic cloves peeled and roughly minced
- 1 small Serrano pepper stem removed and roughly chopped * (or sub with raw jalapeno pepper)
- 1/3 cup to 1/2 cup extra virgin olive oil**
- fine sea salt to taste
Instructions
- Thoroughly rinse and dry a big bunch of cilantro. Remove any tough stems, but don’t stress too much about getting every single one. The stems add lots of flavor too.
- Place the whole almonds in the food processor and process just until they have broken down to a coarse grain — do not over process and turn into almond butter.
- Next break the cheese up into several pieces and add it to the food processor, pulse until it breaks down — about three pulses. Now add the garlic and chile pepper and pulse a couple of times so it blends into the cheese and almonds. If you’re making the vegan cilantro pesto then add your vegan cheese, and nutritional yeast now. If you want to use the lime or lemon juice then add it to the food processer now too.
- Now turn the processor to the lowest setting and pour in the olive oil in a steady stream. Slowly add more oil until you achieve the texture you would like for your pesto sauce. (I ended up adding just a bit over one third cup of olive oil.)
- Using the rubber spatula scrap out the finished pesto into a large bowl. Taste and if needed sprinkle in a little bit of salt and thoroughly mix until well combined. (The Cotija can be a tad salty for some, so you may not need to add the salt.)
- Pour the delicious pesto into an airtight container or divide into small mason jars. If storing for later use you can drizzle a thin layer of olive oil on the surface of the pesto, then secure the lid on and refrigerate.
Notes
Nutrition
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Nancy Lopez is a food blogger and author of the cookbook Mexican Tamales Made Meatless. Born in Mexico, raised in the US, and currently living in Southern Mexico, she has followed a meatless diet for almost 10 years. It is her passion and mission to share all she has learned about vegan Mexican cooking and vegetarian Mexican recipes. Mexican Made Meatless is a blog dedicated to preserving the authentic flavors of Mexican cuisine just without the meat. It’s a place to celebrate Mexican culture and all it’s delightfully delicious traditional foods. Read more…
