11_16152_webI have a devil of a time growing cilantro. My mid-south garden gets hot and humid in early summer, so this cool climate herb just doesn’t stand a chance. But I love the flavor so I keep trying. Right now I’m growing a slow bolting variety called ‘Delfino’. Needless to say, I hope to have enough to use in a variety of dishes including this recipe for cilantro pesto.


  • 2 cups cilantro leaves
  • 1/2 cup olive oil
  • 4 large garlic cloves
  • 1/4 cup toasted walnuts
  • 1/2 teaspoon salt
  • 1 teaspoon cracked black pepper
  • 2 tablespoons Parmesan cheese


  1. In a food processor or blender combine the first 6 ingredients.
  2. Process until smooth.
  3. Transfer the mix to a bowl and stir in the Parmesan cheese.