cilantro pesto

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Cilantro-Pecan Pesto

From the collection
Yield 1 cup


This is totally delicious, which leads me to believe you can substitute like crazy and it will still be good. Walnuts for pecans, a dried chile de arbol for the fresh serrano, cider vinegar for lemon juice, coriander for cumin, whatever you like. Serve on pasta, bruschetta, or a quesadilla.


1 cup chopped fresh cilantro, loosely packed
2 cloves garlic
1 serrano chile, stem removed, seeded if desired
½ cup toasted pecans
2 tsp. lemon juice
1 tsp. kosher salt
¼ tsp. freshly ground black pepper
¼ tsp. ground cumin
2 Tbsp. corn or canola oil


  1. Place all the ingredients in a blender or food processor and blend until smooth.


If you like, add 1/4 to 1/2 cup freshly ground Parmesan to the pesto. It’ll melt nicely when added to hot pasta or tortillas.

Read more about storing fresh herbs in Matthew Amster-Burton’s Unexplained Bacon column.

This content is from the Matthew Amster-Burton collection.

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100% recommend this recipe
1. by anonymous on Oct 12, 2013 at 4:05 AM PDT

I’ve made this five times in Japan with just the local hot pepper and pecans from Costco. So flavorful every time and goes great with a big salad. Yuzu is better than lemon in this, but thanks for the wonderful recipe!

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