If you enjoy cilantro, this bright and zesty Pepita Cilantro Pesto will quickly become a favorite. Toasted pumpkin seeds (pepitas), garlic, lime, and a generous bunch of cilantro come together in minutes to create a versatile sauce. Use it on roasted vegetables, sautéed mushrooms, sandwiches, grain bowls, pasta, or as a flavorful spread. It’s easy to make, nutritious, and packs a bold, fresh taste.
What can I do with a lot of cilantro?
If you have more cilantro than you can eat, make this pepita cilantro pesto. It’s been a go-to in my kitchen for years because it’s flexible and flavorful. Dress it up for a multi-course meal or use it as a quick spread on sandwiches and bowls — it elevates simple dishes instantly.
Why I love Cilantro Pesto
This recipe was inspired by a version I found years ago and fell in love with immediately. The combination of bright cilantro and toasted pepitas is especially delicious. I make it whenever cilantro is plentiful because it uses the whole bunch — leaves and stems — and yields a deeply aromatic, nutrient-rich pesto.
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- Simple and fast to prepare
- Uses the entire bunch of cilantro, stems included
- Nutritious and satisfying
- Adds bold flavor to many dishes
- Makes an excellent sandwich spread or sauce for plain foods
- Family-friendly
You’ll need these ingredients to make it
Cilantro: Fresh cilantro is the star. Use both leaves and tender stems for the best flavor and nutrition — cilantro is rich in vitamins and antioxidants.
Pepitas / Pumpkin Seeds: Toasted pepitas give the pesto a nutty backbone and creamy texture. They’re a good source of iron, zinc, magnesium, and plant protein. Toast first for the most flavor.
Extra Virgin Olive Oil: Use a high-quality extra virgin olive oil; it carries flavor and creates a smooth, silky pesto.
Lime Juice: Fresh lime juice brightens and balances the pesto, cutting the herb’s intensity with a pleasant tartness.
How to make cilantro pesto
Making this pesto is straightforward. Combine the cilantro (leaves and stems), toasted pepitas, garlic, lime juice, oil, and seasonings in a food processor. Pulse and blend until you reach your desired texture. If the pesto is too thick, thin it with a tablespoon of water or more olive oil, added gradually.
How to store (yes, you can freeze it)
Keep pesto in an airtight container in the refrigerator for up to one week.
To freeze: Spoon pesto into an ice cube tray and freeze. Transfer the frozen cubes to a freezer-safe bag, then thaw only what you need for quick portions later.
Substitutions you can try
If you or someone doesn’t love cilantro, try one of these greens instead:
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- Basil
- Arugula
- Kale
- Spinach
No pepitas? Use toasted:
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- Almonds
- Pecans
- Pine nuts
You’ll love these other vegan pesto ideas
Try variations like carrot-top pesto, avocado pesto pasta, beet green almond pesto, spinach pesto, kale pecan pesto, or arugula pesto to explore different flavors and textures.
Pepita Cilantro Pesto
Equipment
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1 food processor
Ingredients
- 1 large bunch fresh cilantro, chopped (use leaves and stems)
- 2 cloves garlic
- 1/2 cup toasted pepitas
- 1 tsp sea salt + more to taste
- 1 jalapeño, optional, if you like heat
- 1/4 tsp smoked paprika
- juice of 1 large lime
- 1/3 cup extra virgin olive oil
Instructions
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Place all ingredients in a food processor and blend until the pesto reaches your desired consistency. If it’s too thick, add water or extra virgin olive oil, one tablespoon at a time, until smooth.
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Taste and adjust seasoning with additional salt and lime juice as needed. The amount required will depend on the size and freshness of your cilantro bunch.
Notes
Recipe Notes & Tips:
- Remove any browned or wilted leaves from the cilantro before processing.
- If you don’t have pumpkin seeds, replace them with shelled toasted sunflower seeds or toasted nuts for a similar texture and flavor.
Nutrition
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