This cilantro pesto recipe is full of flavor with hints of sesame, lemon, and garlic. It’s nut-free too. But, full of crunch and texture from crispy, roasted chickpeas.
If you have a love of cilantro like me, then you may periodically end up with leftover bunches taking up space in the fridge. This may or may not be exactly what happened after our Cinco de Mayo celebration. 🙂
There are plenty of terrific recipes that are greatly enhanced by this herb, such as Baked Ravioli Casserole, Black Bean and Quinoa Soup and Caribbean Salad.
But, what if your family just doesn’t want another recipe peppered with cilantro? What’s a cilantro-loving girl to do? Don’t throw it away…make Cilantro Pesto!
Then use it to make recipes like Phyllo Wrapped Salmon, Healthy Pesto Chicken, Potato Crostini with Pesto Cheese and Vegan Rice Balls.
How to Make Cilantro Pesto
Chickpeas? Well, yes…although I do love chickpeas almost as much as I love cilantro, this inspiration is really out of necessity. My daughter has a nut allergy, so the often-used almonds were out. It turns out the little garbanzo bean is a terrific way to add taste, texture, and crunch to pesto!
To crisp up the chickpeas, roast them in the oven at 400 degrees F for 25-30 minutes. Since you’re not using the whole can, doctor up the rest using this spicy roasted chickpeas recipe or this crispy curried chickpeas recipe. (And…yes, I have been wondering what would happen if I used spiced chickpeas in the recipe!)
Let me know if you beat me to this experiment!
Generally, I don’t use that much cilantro in a recipe. So, pulling the individual leaves off the stems is no big deal. But, packing 2 cups full of leaves is a whole new ball game. I used scissors to cut off the thin stem shooting off the thicker one. The offshoot stems are tender and can be thrown right into the food processor.
Pesto is soooo easy to make. Just throw everything into a food processor and stream in the olive oil. I only had 1 cup of cilantro so this is a half batch.
I like the advice from Oh Sweet Basil on storing pesto. I had a little jar in the fridge that did not last very long.
There are endless ways to use pesto. Stir it into rice, pasta or vegetable soup. Spread it on a baguette or pizza crust. Slather it on chicken for a quick and tasty dinner.
It’s like a magic condiment ready to transform your next meal!
Please rate this recipe and tag @DinnerMom or #DinnerMom on social media. We love to see what you are cooking up!
Cilantro Pesto with Chick Peas
Ingredients
- 1/2 cup chickpeas (garbanzo beans) drained and rinsed
- 2 cups cilantro leaves packed
- 2 garlic cloves minced
- 2 Tablespoons lemon juice
- 2 teaspoons toasted sesame oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
Instructions
- Preheat oven to 400 degrees F.
- Place chickpeas in a single layer on a baking sheet covered with aluminum foil.
- Roast chick peas for 25-30 minutes. Chickpeas will "rattle" in the pan when done and be slightly crunchy on the outside.
- Allow chickpeas to cool.
- Place cilantro, garlic, chickpeas, lemon juice, sesame oil, salt and pepper into a food processor.
- Slow stream in olive oil and pulse until the chickpeas are chopped and the mixture is a spreadable consistency.
Nutrition
Colleen (Souffle Bombay)
I totally dig pesto, the addition of chick peas is nice! Love that they were roasted first too!
Marjory
Thanks so much. I’m a big fan of pesto too!
Kim (Feed Me, Seymour)
This is so different from anything I’ve seen! I absolutely love it. Can’t wait to give it a whirl!
Marjory
Thanks! I’d love to know if you try it!
Amy @Very Culinary
Oh, how I love the chickpea. Awesome how you used it here!
Marjory
Thanks! Chick peas have so many uses!
Nikki @ NikSnacks
I’m allergic to pine nuts, so it’s refreshing to see a pesto without them. I can’t wait to roast my own chickpeas now!
Marjory
Thanks Nikki! You’ve got to get inventive when you have food allergies!
Michelle @ A Dish of Daily Life
This looks awesome! I love cilantro and chickpeas! Definitely going to have to try it! I would love it if you would link it up with us at Tasty Tuesdays!
Marjory
Thanks! Heading over to check it out!
Liz
I’d love to mix this into quinoa!!! YUM!
Marjory
Love that idea!!!
Stephanie @ Back For Seconds
What a great idea!! So smart to use chickpeas!
Marjory
Thanks Stephanie!
Erin | The Law Student's Wife
This looks fresh and fabulous!
Marjory
Thanks so much Erin!
Aly ~ Cooking In Stilettos
This is brilliant – I love how you crisp up the chickpeas first!
Marjory
Thanks Aly! You have to crisp them or you get hummus!!
Susan
This is such a unique pesto and I would have never thought to add chickpeas instead of nuts.
Marjory
Thanks Susan! You’ve got to be inventive with food allergies. 🙂
Nutmeg Nanny
I make tons of pesto but have never though to make cilantro pesto! I love this!
Marjory
Thanks! I’m ready to try another herb…or green using this method.
Jill Rogat
Wow, cilantro pesto is an excellent idea – it sounds mouthwatering. I also love chick peas, what a perfect combination.
Marjory
Thank you!
Miriam @ OvertimeCook
I love the addition of the chickpeas!
Marjory
Thanks! It’s a great sub for nuts!
Jill Roberts
This is a great cilantro pesto chick peas recipe Marjory, as you know I made it a short while ago and it was lovely, in fact have made it again since. Thx for sharing!
Marjory
I’m so glad you liked it! 🙂
Carl in Boston
I used to despise cilantro, I thought it tasted like soap. I have recently discovered that I now like it! The use of toasted chickpeas is brilliant. I have made them before as a snackfood–so simple. My next trip to the supermarket will see me picking up a good bunch of cilantro to try this recipe
Marjory
Thanks for your comment! There is a definite love / hate relationship. I hope you enjoy the pesto!
Julia Stearns @ Healthirony
Absolutely love your creative idea with cilantro pesto! Can I post it on my blog? Thanks for sharing!
Marjory
I”m so glad you like it! You’re welcome to share a picture and link to the recipe on The Dinner-Mom blog.