Toast the walnuts or pecans for a richer, nuttier flavor. Spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant. For a smoother pesto, blanch the cilantro briefly in boiling water for about 15 seconds, then immediately transfer to an ice bath. This will help retain its vibrant green color and mellow its flavor. Adjust the amount of cayenne pepper to your liking. For a milder pesto, omit it altogether. Leftover pesto can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for longer storage. Drizzle a thin layer of olive oil over the top before freezing to prevent discoloration.
Cyril Emmerich
Jun 5, 2025Toasting the nuts really brings out their flavor and adds a nice depth to the pesto.
Abel Weissnat
Mar 13, 2025This pesto is so versatile! I've used it on pasta, sandwiches, and even as a marinade for chicken.
Isom Carroll
Nov 29, 2024I've made this recipe several times, and it always turns out perfectly. It's a keeper!
Dianna Okuneva
Oct 31, 2024I found that adding a little bit of lemon zest really brightened up the flavor.
Ole Schowalter
Sep 29, 2024The cayenne pepper gives it a nice little kick! Adjust the amount to your liking.
Alan Beier
Feb 7, 2024Instead of pasta, I tried it as a spread on toasted baguette slices - delish!
Catalina Oberbrunner
Oct 29, 2023I added a tablespoon of water while blending to make it extra smooth.
Chet Bayer
May 30, 2023My family loved this! It's a great way to use up extra cilantro from the garden.
Dashawn Abbott
Sep 11, 2022I tried this with lime juice instead of vinegar, and it was amazing! So fresh and citrusy.