Cilantro Pistou



Serving size

1 tablespoon
15 Minutes
60 minutes

This recipe can be multiplied and will keep well for a few days tightly sealed in the refrigerator. This recipe also requires making Roasted Garlic

Cilantro Pistou


8 clove Roasted Garlic
4 tsp. Olive oil
1 cup Coriander (cilantro) leaves, raw
1/2 tsp.. Honey
1/16 tsp. Salt


Place the roasted garlic, olive oil, cilantro, lime juice, honey and salt in a mini-chopper or blender and blend until smooth.

Chill before serving.

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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 is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

Pistou is sort of the French version of pesto but generally doesn’t contain the pine nuts that its Italian cousin would. It is generally made with basil, but I like this version using cilantro: it has a brighter, tart flavor that is a great balance to spicy Latin or Southwestern food.

"What does Karl Marx put on his pasta? Communist Manipesto!"

Stephen Colbert