Cilantro Pesto With Roasted Red Peppers

cilantro pesto

Fresh fragrant cilantro, peppers, crushed walnuts and garlic all come together in minutes to make this fantastic cilantro pesto with roasted red peppers. Perfect for a side dish, snack or main dish with sliced tomatoes and fresh bread.

Pesto… that delicious Italian condiment/dip/sauce has so many varieties and uses! Its name comes from the Italian ‘pesare’ which means, “to pound or pounded, crushed.” Today I’m making cilantro pesto with roasted red peppers – a fun twist on the traditional recipe.

Pesto is usually a mixture of basil leaves, crushed raw garlic, olive oil, coarse salt, European pine nuts, and a hard cheese, like Pecorino or Parmesan. Although Italians traditionally made pesto using a mortar and pestle, these days most cooks use a food processor. ?

I, however, do not have a food processor, so I always use my trusty blender for this recipe and it works fine. You’ll see that pesto sauce is so easy to put together!

Today, instead of using fresh basil leaves, I’ll use this gorgeous cilantro. I found it at a street-side outdoor market for about $.30! It just begs to be used in something fresh and flavorful, like cilantro pesto…

cilantro pesto

A roasted red pepper will add a bit of mellow zip to the overall flavor profile. Peppers are so easy to roast and the roasting really does something wonderful to a pepper. If you haven’t roasted peppers before, I’ve added notes in the recipe card below.

roasted peppers for cilantro pesto

I don’t have access to pine nuts here, (If you haven’t read my posts about living abroad, Jay and I have been in the Republic of Georgia for many months) but I do have some walnuts on hand. Walnuts are definitely a local Georgian product and another favorite nut for pesto creators. Walnuts have the additional benefit of being high in Omega 3 fatty acids, higher than other nuts!

Add in fresh garlic, olive oil, salt (I’m using Himalayan pink salt, but you can use the salt of your choice), a bit of apple cider vinegar, pinch of crushed red pepper, and this recipe couldn’t be easier! I decided to omit cheese from this pesto, making it a bit lighter. Bonus – this way it is also suitable for the vegans out there! Serve this cilantro red pepper pesto with sliced garden tomatoes and some fresh sourdough bread and you have a quick, delicious meal. Try it – it may very well become a favorite!

cilantro pesto

Thank you for reading! If this post has piqued your interest and you find it useful, inspiring or otherwise magical, please pin it and follow us on Pinterest and/or share it on Facebook via the icons to the left… And we’re always happy to hear from you via the Contact page.

cilantro pesto

Cilantro Pesto with Roasted Red Peppers

This creamy cilantro pesto gets a punch of flavor from roasted red peppers
Prep Time 10 minutes
Cook Time 0 minutes
Servings 2


  • cups fresh cilantro, washed and large stems removed
  • 1 generous cup walnuts (walnut pieces are fine as they are going to be ground up anyway; no need to use up your gorgeous walnut halves here!)
  • 1 medium red bell pepper, roasted, then skinned
  • 3 tablespoons olive oil (extra virgin, if you have it)
  • 1 teaspoon apple cider vinegar (white or wine vinegar would also be fine)
  • 1 teaspoon lemon juice (or to taste)
  • 2 cloves garlic
  • ½ teaspoon salt
  • ½ teaspoon crushed red chile pepper (or to taste)
  • ¼– ½ cup water (as needed)


  • Clean cilantro, removing large stems (don’t bother about smaller stems as these will get blended anyway), set aside
  • Core and de-seed the red pepper, roast red pepper and peel (for notes on roasting a pepper see below)
  • Put ¼ cup water in the blender and then add all of the other ingredients
  • Blend on low speed until smooth. If you need a bit more additional water, add slowly as needed
  • Remove from blender and refrigerate until use.


Notes on how to roast a pepper:
If you are fortunate enough to have a gas stove, you can pierce a washed pepper with a knife (or skewer) and roast it over the open gas flame, turning until all sides are blistered. This takes a couple of minutes and the whole pepper needs to be blackened or you will have trouble removing the skin.
Oven method:
Wash the pepper, core and remove seeds
Slice the pepper lengthwise and flatten the pepper and place, skin side up, on a cookie sheet covered with aluminum foil or baking paper
Broil at high heat on top shelf of oven (watch to make sure it doesn’t burn!)
When skin is thoroughly blackened remove from heat.
For both methods, wait a few minutes for the pepper to cool and it will be easier then to remove the skin.
View Similar Posts By Topic


This website is for informational purposes only. Any material herein is the expressed opinion of the authors and is not a substitute for professional advice, diagnosis or treatment, nor has it been evaluated by any regulatory agency. All use of site information is solely at the risk and discretion of the reader. Also, this website participates in affiliate programs. Purchases through links or ads with a Check Mark ✓ may earn us a small commission at no cost to the site visitor. See other important links below.
Copyright © 2021-2023    All Rights Reserved