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:
15 mins
makes 2/3 cup


  • 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 jalapeño, seeded and chopped

  • 1/2 cup vegetable oil

  • Salt


  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.

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