Cilantro Pesto for the Cilantro Lovers Club

by Dorothy Reinhold on June 23, 2011

Print This Post Print This Post Nut-Free Cilantro Pesto

As self-proclaimed president of the Cilantro Lovers Club (if there were such a thing), I hereby declare this the best recipe of the year. Yes, I know the year is only half over and it might seem early to crown a winner, but for cilantro lovers, nothing is going to top this in ease, versatility, and pure cilantro-y goodness!

A simple, two-ingredient, nut-free pesto (well, four ingredients if you count sea salt and pepper, which I don’t), this is from Lindsay Hunt, who writes the Five Ingredient column on the Marcus Samuelsson website. Samuelsson, you might recall, is the inventive cookbook author and chef/owner of Red Rooster in Harlem, Marc Burger in Costa Mesa and Chicago and C-House in Chicago.

Once you make this herby deliciousness, what should you do with it?

Here are some ideas:

  • boil or roast some new potatoes and then toss some of this pesto with them
  • spoon a bit on top of some creamy polenta
  • slather a bit on a toasted piece of Bruschetta
  • stir some into cooked rice or quinoa
  • stir some into mashed potatoes to flavor them
  • spread some onto bread for your sandwich
  • mix some with a bit of mayo for a cilantro-y sauce for a simple grilled fish
  • use it instead of chopped parsley for your tabbouleh salad
  • mix some into ground beef or pork or lamb when you are shaping hamburger patties
  • stir a dab into your eggs before you pour them into the hot frying pan to scramble them
  • spread some onto thickly sliced summer tomatoes and sandwich with slices of fresh mozzarella
  • dab onto your refried bean and cheese nachos when they come out of the oven
  • slather onto a tortilla before you add your fillings and roll into a burrito
Chopping cilantro

Chop the cilantro very finely. It will take about a minute.

Recipe: Nut-Free Cilantro Pesto

  • 1 bunch cilantro, well washed and dried
  • 1/4 cup extra-virgin olive oil
  • Sea salt, to taste
  • Freshly ground pepper, to taste

Using a chef’s knife, chop the cilantro until well minced. Transfer to a medium bowl and drizzle with the olive oil, stirring to combine. Season to taste with salt and pepper.

Pesto will keep in an air-tight container in the refrigerator for up to 2 weeks.

Source: Lindsay Hunt.
Lindsay has a number of delicious-looking recipes! You can see a bunch of them here. I have my eye on her S’Mores with Homemade Graham Crackers. Oh yes I do.

Nut-Free Cilantro Pesto

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