Go Back

Cilantro Pesto for Spreading on Crusty Baguettes – Bright, Fresh, and Ready in Minutes

Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 2 packed cups fresh cilantro leaves and tender stems (well washed and dried)
  • 1/2 cup fresh parsley leaves (optional, for balance)
  • 1/3 cup shelled pistachios or toasted almonds (pine nuts work too)
  • 1 small garlic clove, roughly chopped (add more to taste)
  • 1 tablespoon fresh lemon juice, plus more to taste
  • 1 teaspoon lemon zest (optional, but brightens the flavor)
  • 1/3 to 1/2 cup extra-virgin olive oil
  • 1/4 cup finely grated Parmesan or Pecorino Romano
  • 1/4 to 1/2 teaspoon kosher salt, to taste
  • Freshly ground black pepper, to taste
  • Pinch of red pepper flakes (optional, for gentle heat)
  • Crusty baguette, sliced and lightly toasted, for serving

Method
 

  1. Prep the herbs. Rinse the cilantro and parsley well, then pat thoroughly dry. Remove any thick, woody stems, but keep tender stems for extra flavor and body.
  2. Pulse the base ingredients. In a food processor, add the nuts, garlic, lemon zest, and red pepper flakes. Pulse a few times until the nuts are finely chopped, not paste-like.
  3. Add herbs and cheese. Add the cilantro, parsley (if using), Parmesan, and salt. Pulse in quick bursts to start breaking everything down.
  4. Stream in the oil. With the machine running, slowly drizzle in 1/3 cup olive oil. Stop and scrape down the sides. If the pesto looks dry or too thick, add more oil a tablespoon at a time until spreadable and glossy.
  5. Adjust the acidity. Add the lemon juice and pulse again. Taste and adjust with more salt, pepper, and lemon if needed. It should be bright, savory, and balanced.
  6. Serve. Spread on warm, crusty baguette slices. Finish with a sprinkle of flaky salt, extra Parmesan, or a drizzle of olive oil if you like.