Classic basil pesto will always hold a place in our hearts, but this peppier, spicier, lime-tinged cilantro pesto recipe takes the Italian staple to a brighter, bolder place. One giant bunch of cilantro (stems included) stands in for basil, giving this pesto its heft. Plunging the herb into boiling water for just a few seconds before giving it an ice bath locks in its vibrant color, ensuring the pesto sauce stays bright green and saturated for days.
Cilantro leaves and stems can trap sand, so be sure to rinse them thoroughly before cooking. Fill a large bowl with cold water, submerge the whole bunch, and gently shake it to loosen any dirt.
Roughly chop the blanched herbs to give them a head start before tossing them into a food processor or blender with a few other alternative pesto components: Cotija stands in for the usual Parmesan cheese, pepitas or pumpkin seeds in place of pine nuts, lime juice for lemon juice, and an optional jalapeño or serrano chile adds a touch of heat. With a few cloves of garlic and a good glug of olive oil, everything blends into a thick, flavorful sauce. We use it to coat pasta here, but it also makes a great condiment for tacos or toasts, can be thinned with more lime juice and oil (or water) to make a salad dressing, or stirred into sour cream to create a veggie dip.
Recipe information
Total Time
35 minutes
Yield
4 servings
Ingredients
Preparation
Step 1
Cook 1 large bunch cilantro (about 7 oz.), ends trimmed, in a large pot of boiling generously salted water until wilted and dark green, about 45 seconds. Using tongs, immediately transfer to a large bowl of ice water; let sit 1 minute. Drain and squeeze out excess water with your hands. Transfer to a cutting board; coarsely chop. Reserve pot of boiling water.
Step 2
Transfer cilantro to a blender and add 1 serrano chile, halved, seeds removed, 4 garlic cloves, ½ cup extra-virgin olive oil, 2 Tbsp. fresh lime juice, ¾ cup crumbled Cotija cheese, ¼ cup unsalted roasted pumpkin seeds (pepitas), and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt. Blend, adding water 1 Tbsp. at a time as needed, until mostly smooth (you want a little texture). Set pesto aside.
Step 3
Cook 1 lb. spaghetti in reserved pot of boiling water, stirring occasionally, until al dente. Drain pasta, reserving 2 cups pasta cooking liquid. Return pasta to pot. Add 3 Tbsp. unsalted butter and reserved pesto and toss, adding pasta cooking liquid ¼ cup at a time as needed to thin out sauce, until pasta is well coated; season with more salt if needed. Divide pasta among bowls; top with Cotija cheese and crushed unsalted roasted pumpkin seeds (pepitas).
Step 4
Do Ahead: Pesto can be made 3 days ahead. Transfer to an airtight container; cover and chill.
Recipe notes
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