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Cilantro and Green Chili Pesto

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This Cilantro and Green Chili Pesto recipe is a kind of convenience food for cilantro lovers. Easy to make with a food processor.

CILANTRO AND GREEN CHILI PESTO

How do you keep cilantro fresh?

Fresh cilantro seems to have a short shelf-life in my refrigerator. Often, I buy it for one recipe with high hopes to use it in many others. But before long, it turns dark and is better suited for an over-the-hill party than my dinner table.

Given the above, transforming a bunch of cilantro leaves into pesto is my best solution. It will keep in the refrigerator for several days and the freezer for several months.

A zippered plastic bag is my container of choice. The snack size is my favorite.

Add 1-3 tablespoons to the bag. Gently mash bag into a flattened shape, push out the air, and finally, seal.  After it’s frozen, it will be easy to break off or shape it into little patties that defrost quickly.

Can I freeze pesto?

Alternately, pour the pesto into ice cube trays. When frozen, release from tray and store in plastic bags.

Cilantro and Green Chili Pesto - mixed in with Basmati Rice
Basmati rice flavored with a spoonful of Cilantro and Green Chili Pesto

What can I do with cilantro pesto?

Add this concentrated cilantro flavor to a bowl of rice or pasta.  Or stir it into Greek yogurt for a delicious dip or salad dressing. 

How about spreading it over a raw pizza crust, sprinkle with Mozzarella cheese and some pre-cooked fajita chicken for a quick pizza? Makes a quick and delicious pizza.

How to make Cilantro and Green Chili Pesto:

story board showing steps to make cilantro and green chili pesto

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Cilantro and Green Chili Pesto

If you make this recipe and enjoy it, consider helping other readers and me by returning to this post. Leave a rating on the recipe card itself underneath the picture. Although always appreciated, comments aren’t required. Thank you for visiting! Paula

Yield: 1 cup

Cilantro and Green Chili Pesto

Cilantro and Green Chili Pesto

Cilantro lovers will appreciate the ease of adding this to many recipes that call for fresh cilantro.

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 4 ounces fresh cilantro (2 bunches) with large stems trimmed
  • 1/2 cup olive oil
  • 2/3 cup toasted almonds
  • 4 cloves garlic
  • 1/4 cup green chilies
  • 1 fresh jalapeno, seeded
  • 1/2 cup grated Parmesan
  • salt and pepper

Instructions

  1. Add cleaned and dried cilantro, olive oil, almonds, green chilies, and jalapeno to bowl of food processor or blender. Pulse and process until fairly smooth.
  2. Add Parmesan cheese and season with salt and pepper.

Notes

Freezes well. Place in 1-quart plastic freezer bag, seal and mash flat which makes it easy to break off a piece as needed, even when frozen.

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Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 111 Total Fat: 11g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 3mg Sodium: 107mg Carbohydrates: 2g Fiber: 1g Sugar: 1g Protein: 2g
© Paula of saladinajar.com
Cuisine: Tex-Mex / Category: Sauces, Dressings and Condiments
Cilantro and Green Chili Pesto is a kind of convenience food for cilantro lovers.

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Reader Interactions

Comments

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  2. Chrystalyn

    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!!

    Reply

  3. Eileen

    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!

    Reply

  4. almostveg

    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.

    Reply

  5. Vicky Knee

    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!

    Reply

  6. Paula Walters

    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….

    Reply

  7. Sharon

    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!

    Reply

  9. Mommas Soapbox

    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~

    Reply

  11. Betty @ scrambled hen fruit

    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?

    Reply

  12. Karen

    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. 🙂

    Reply

  13. [email protected]

    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.

    Reply

  14. Meal Plan Mom (Brenda)

    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!

    Reply

  16. Sharon

    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!

    Reply

  18. The Café Sucré Farine

    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?

    Reply