Spicy Cilantro Pesto

This fresh pesto was inspired by the Moroccan spice-and-herb vinaigrette charmoula. Troy MacLarty also uses it as a spread for toast and as a sauce for pasta.

Plus: Pasta Recipes and Tips

  • Total Time:
  • Servings: makes 2/3 cup

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  • 1 cup cilantro leaves and small sprigs
  • 1/2 cup flat-leaf parsley leaves and small sprigs
  • 1 garlic clove, chopped
  • One 1-inch piece of fresh ginger, peeled and finely chopped
  • 1/2 large jalapeƱo, seeded and chopped
  • 1/2 cup vegetable oil
  • Salt

How to make this recipe

  1. In a blender, combine the cilantro, parsley, garlic, ginger and jalapeño; blend until minced. With the machine on, gradually add the oil in a steady stream and puree. Scrape the pesto into a bowl and season with salt.

Make Ahead

The pesto can be refrigerated for up to 3 days. Bring to room temperature before serving.

Contributed By Published January 2006

488383 recipes/spicy-cilantro-pesto 2013-12-06T23:50:44+00:00 Troy MacLarty spring|winter|italian|moroccan|dips-and-spreads|sauces-and-condiments|basic-easy|fast|healthy|make-ahead|no-cook|vegetarian january-2006,troy maclarty,family supper,spicy cilantro pesto,charmoula,cilantro sauce,moroccan sauce recipes,spicy-cilantro-pesto 488383

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