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Cilantro and Avocado Pesto

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Cilantro and Avocado Pesto

Cilantro and Avocado Pesto
Ray Kachatorian
Provided by:
total prep


  • 1 1/2 cups (lightly packed) fresh cilantro leaves
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup pine nuts, toasted
  • 1 garlic clove
  • 1/4 cup extra-virgin olive oil
  • 1 ripe avocado, peeled and pitted
  • Fresh lime juice
  • Salt and freshly ground black pepper


  • Grind the cilantro, Parmesan cheese, pine nuts, and garlic with a mortar and pestle until a smooth paste forms. If you don't have a mortar and pestle, a food processor instead. Slowly add the olive oil, grinding until a smooth sauce forms. Add the avocado and grind until smooth and fully mixed into the sauce. Season the pesto to taste with the lime juice, salt, and pepper.
  • Press a sheet of plastic wrap directly onto the surface of the pesto and refrigerate until ready to serve.