This easy 10 minutes parsley pesto (with cilantro) is packed with lots of flavors, and is perfect for a dip, sandwich, or your pasta. It’s made with 8 ingredients only.
Add walnuts to a food processor. Run it to grind walnuts coarsely.
Add parsley, cilantro, garlic, salt, pepper, parmesan cheese and lemon juice. Again run the processor until it is coarsely ground.
Add olive oil. Cover and run the processor until it is a pesto consistency. You may need to stop and scrape the sides with a spatula and blend again.
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Notes
For an extra nutty flavor, you can toast the walnuts before adding them.
For mild flavor use flat leaf parsley and for strong flavor use curly parsley.
Don’t over-blend your pesto. There should be some texture in the pesto. Quantities of herbs can be adjustable as per your liking. Like more cilantro then add more and less parsley. Don’t like cilantro then skip it.
Make a thin layer of olive oil on the surface of your parsley pesto when your store it in the jar to keep it fresh longer and avoid browning.
Store the parsley cilantro pesto in the fridge in an airtight container for up to 5 days. It can be frozen for 3-4 months.