Spicy Cilantro Pesto – A Freezer-Friendly Flavor Booster
Sneak Preview: Stop tossing wilted cilantro! My Spicy Cilantro Pesto turns those leafy greens into a zesty, freezer-friendly sauce. Packed with green chiles, fresh jalapeño, and Parmesan, this flavorful pesto is a quick fix for boring meals.
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Fresh cilantro seems to have a short shelf-life in my refrigerator. Often, I buy cilantro for one recipe with plans for using it in many others. But before long, it turns dark and is better suited for an over-the-hill party than my dinner table.
Cilantro pesto is my solution.
A Fresh Take on Cilantro Pesto
- Waste less, enjoy more – Turn extra cilantro into a flavorful sauce that keeps for months.
- Bold and zesty – Green chiles, jalapeño, and Parmesan add a delicious kick.
- Versatile – Perfect for rice, sandwiches, pizza, and more.
- Freezer-friendly – Store in bags or ice cube trays for easy portions.
Happy Cooks Speak Up
“This is a wonderful recipe! I just made a double batch. I had fresh avocados, so I added it to my guacamole instead of chopped cilantro. I froze some in a Ziploc bag like you suggested, but also froze some in 1/2 cup containers to add to my next batches of guacamole.” — PAT
How to Freeze Cilantro Pesto
- Spoon 1-3 tablespoons of pesto into a snack-size plastic bag.
- Flatten, remove air, and seal.
- Freeze for up to 3 months.
- Break off pieces as needed.
Alternative: Freeze pesto in ice cube trays, then transfer the cubes to a sealed bag.
Ingredients and Substitutions
- CILANTRO – Use a fresh bunch (about 4 ounces). Pick out any darkened leaves.
- OLIVE OIL – Extra virgin is best, but avocado or vegetable oil works too.
- GARLIC – Fresh cloves add the best flavor. Adjust to taste.
- GREEN CHILES – Canned green chiles bring a mild heat.
- JALAPEÑO – Freeze whole jalapeños for easy use. Remove seeds for less heat.
- PARMESAN – Freshly grated is best. Swap with Pecorino Romano if needed.
- LEMON JUICE – Freshly squeezed adds brightness. Lime works too.
How to Use Cilantro Pesto?
- Stir into rice or pasta for an instant flavor boost.
- Mix with Greek yogurt for a zesty dip or dressing.
- Use as a pizza sauce alternative.
- Spread on sandwiches or burgers.
- Add to soups in place of fresh cilantro.
How To Make Cilantro Pesto
- 1️⃣ Prep the cilantro – Rinse and pat dry. Trim the ends but keep the stems.
- 2️⃣ Blend it up – Add all ingredients except lemon juice to a food processor.
- 3️⃣ Pulse to chop – Process until finely minced.
- 4️⃣ Finish with lemon – Add lemon juice and blend to your desired consistency.
- 5️⃣ Store or freeze – Use immediately or freeze for later.
FAQ
How long does cilantro pesto last?
- It stays fresh in the fridge for up to 5 days and in the freezer for 3 months.
Do I have to remove the cilantro stems?
- Nope! Cilantro stems are soft and flavorful, so they blend easily.
Parting Thoughts: Have you ever tried growing cilantro? It thrives in cooler weather, ideally between 50-85˚F. In Texas, where I live, it’s a short-lived crop in spring and fall. That means I often end up with more cilantro than I can use before it wilts. Turning it into pesto is my go-to solution! Not only does it keep the fresh flavor alive, but it also makes mealtime easier. I hope this recipe finds a place in your kitchen!
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
Spicy Cilantro Pesto – A Freezer-Friendly Flavor Booster
Video
Ingredients
- 4 ounces (113 g) fresh cilantro 1 large bunch
- ½ cup (108 g) extra-virgin olive oil
- ⅔ cup (72 g) sliced or slivered almonds
- 2 cloves garlic
- ¼ cup (64 g) green chiles, canned
- 1 fresh jalapeno, seeded
- ½ cup (50 g) grated fresh Parmesan cheese
- ¼ teaspoon table salt
- freshly ground black pepper
- 1 tablespoon fresh lemon juice juice from half a medium lemon
Instructions
- Add 4 ounces (113 g) fresh cilantro, cleaned and dried, 1/2 cup (108 g) extra-virgin olive oil, 2/3 cup (72 g) sliced or slivered almonds, 2 cloves garlic, 1/4 cup (64 g) green chiles, canned, 1 fresh jalapeno, seeded , 1/2 cup (50 g) grated fresh Parmesan cheese, 1/4 teaspoon (¼ teaspoon) table salt, and freshly ground black pepper to a food processor or blender pitcher.
- Pulse and process until not-quite a smooth paste. I like a tiny bit of texture.
- Squeeze 1 tablespoon fresh lemon juice over all; pulse to mix.
- Taste and add more salt and pepper as desired.
- Store in the fridge or freeze in small portions.
Notes
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Should have added that I used it with left over rotisserie chicken (from Costco) and pasta. Served with a simple green salad, A really great, easy meal for a hot summer day.
I like this recipe, but I changed it a bit. Substituted fresh basil leaves for the cilantro and toasted walnuts for the almonds. Love the flavour and the especially the ease of making it. Thanks.
Sounds like basil pesto. Yum!! I would love to taste your chicken and pasta. Sounds wonderful.
Paula, this is a wonderful recipe! I just made a double batch. I had fresh avocados, so I added it to my guacamole instead of chopped cilantro. I froze some in a Ziploc bag like you suggested, but also froze some in 1/2 cup containers to add to my next batches of guacamole.
I love this. Why haven’t I thought of adding it to guacamole? Thanks so much for writing.
This is absolutely the most fantastic idea! It took minutes to make…and I can’t stop tasting it. Delicious and worth the effort. Thanks so much!
Thank you so much for such a quick response! Dinner here we come.
I know you posted this a long time ago, but I’m hoping you will be able to respond still. What do you mean by green chiles? Is it the canned green chilies or a type of fresh chili? My daughter is on an anti-candida diet and she can have everything but the cheese. So excited!!
Hi Chrystalyn,
You can use either fresh or canned green chilies. I normally use the canned because the fresh aren’t easily available where I live.
This is absolutely the most fantastic idea! It took minutes to make…and I can’t stop tasting it. Delicious and worth the effort. Thanks so much!
We make a cheeseless version in India with cilantro, garlic, jalapeno, and lemon juice and sometimes roasted peanuts are added for bulk. Great for tea sandwiches with cucumber and thinly sliced tomatoes without seeds.
Also, super as a spread for grilled tofu.
Your version sounds a bit healthier. Peanuts would be interesting too. Thanks for writing.
I’m a cilantro lover as well but although I would add it to a lot of things that don’t call for it in recipies, my hubby isn’t quite as enthusiastic. Can I do this recipe without the peppers and add those on the fly when I use the pesto? (in a small Newfoundland community and they’re not always readily available). Will definitely be bookmarking this site for future visits!
Vicky, Of course, you can leave the peppers out. No harm done whatsoever. Thanks for writing.
This is perfect! Now with the garden thriving, I can make great use of the cilantro and peppers to make this delicious pesto. Love that it can be frozen….
Me again! I am using this on everything! From BLT’s to wraps to scrambled eggs. It is soooo good. What a great recipe! Thanks again!
Oh my GOODNESS!
I just found your blog thru a forum and I must say…. I think I may have my first blogger crush! I LOVE this site!!!!!
Thanks for your kind words Jacque. Welcome!
I’m trying to not slobber all over my keyboard. My mouth is HONESTLY watering.
You had meat Cilantro…I’m sotrying this and giving this recipe to my sister! She has some cilantro growing in her back yard she will love this!!
Oh ya baby! =) I’m hungry…..(shock)
Ciao Bella~
This pesto combines some of my favorites. I will be trying this soon! Glad to have found your blog!
What a brilliant idea! I can’t tell you the number of bunches of “past its prime” cilantro I’ve thrown to the chickens. (But hey, they enjoyed it!) I have one last lonely package of Hatch chiles that I froze last summer, and a fresh bunch of cilantro. Serendipity?
Cilantro is not my cup of tea despite having tried to like it over and over. But I bet this pesto would be equally delicious made with Thai basil or mint. 🙂
Cilantro is my fave! I also love that you smash and freeze in ziploc bags, I do that too. I’v got some green chilies in the fridge that I need to use, now I just need cilantro. Also, if you have an Asian grocery store near you (lots in Seattle), the cilantro there is often 5 for $1(!!!) and the freshest around.
Ok, I think it was meant to be that I popped onto your blog again to see what was new. I have a nearly whole bunch of cilantro in the fridge (only needed 2T for the recipe that called for it!) AND some leftover steamed rice from dinner tonight. Guess what I’ll be making to use it all up? Looks delicious–thanks!
This is right up my alley, we love cilantro and green chiles at my house. Great recipe and photos.
Oh wow! It made up just beautiful…but now I don’t know what to do with it! LOL Can’t wait to try it in rice and in Greek yogurt…homemade of course! Yummo! Thanks again!
I love all things pesto….and cilantro. The green chiles addition is one I must try. Thanks!
I can’t wait to try this, Paula! I tried a cilantro pesto last summer and it was nasty! This sounds delish, I didn’t think of putting green chiles in but what a great idea! I can think of a million ways to use this, thanks so much, Chris
you back?
Wow! I so love cilantro! Can’t wait to try this! Thanks!
I’ve made a similar pesto but with chives and lime juice in addition to the cilantro. Now I will have to try yours!
Now I’m seriously wondering why I’ve never done this!
Paula-thanks for this recipe! As soon as it gets hot here, the cilantro bolts and we won’t have fresh cilantro until fall. This is a novel idea!