Cilantro Pesto



Serving size

2 tablespoons
15 Minutes

This recipe can be multiplied and keeps well in the refrigerator for a few days.

Cilantro Pesto


4 Tbsp. Pumpkin seeds (pepitas)
2 clove Garlic, raw
4 cup Coriander (cilantro) leaves, raw
1 Ounce Reduced fat monterey jack cheese (shredded)
2 Tbsp Water
1 fluid ounces Lime juice, raw
1 to taste Black pepper
2 Tbsp. Olive oil
1/4 tsp. Salt


Place the pumpkin seeds, garlic, cilantro, cheese, lime juice, water, pepper, olive oil and salt in a blender or mini chopper.

Blend until smooth. (This can be done in advance and kept in the refrigerator.)

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Check for flour or modified food starch in pre-shredded cheese.


This is a low sodium recipe.

Recipe Notes

Pestos are amazing.

They are the most elegant fast food.  Something green, some seeds, a bit of oil and cheese and you’ve got the perfect sauce for almost anything.  You can make a pasta or shrimp with this Cilantro Pesto recipe.  It is perfect as a spread for sandwiches.  While they are simple, with different ingredients they can take on whole new flavors and directions.

A different twist on a pesto can always make you look like a star at any dinner party.

"Thought the moon was made of green cheese."

Francois Rabelais, Poet