Cilantro Pesto over Zucchini Noodles

This easy to make Cilantro Pesto over Zucchini Noodles are the perfect meatless dinner, or veggie packed side dish. The pesto is dairy free and vegan, but oh so creamy thanks to the avocado. The cilantro pesto can also be used on it’s own tossed with fresh pasta, or with roasted or grilled meats and veggies for a super tasty dinner. So the next time you’re craving pesto, this cilantro version is sure to be a winner!

I love making pesto with basil during the summer months when I have an abundance of it. But…during the rest of the year, cilantro pesto holds it’s own at a fraction of the cost! This pesto is dairy free, unlike a traditional pesto. But I don’t think it sacrifices anything though, because the avocado and toasted cashews add a delicious creamy depth of flavor.

I’ve been serving it over zucchini noodles for a gluten free and paleo meal along with fresh tomatoes. But it’s also really good tossed with freshly cooked pasta. Or I’ve also served it as a sauce to roasted or grilled meats and veggies. It’s super tasty no matter what you choose to serve it with!

Now let’s jump in and make this Cilantro Pesto over Zucchini Noodles step by step!

Step 1:

Start by washing your cilantro. I like to use a salad spinner to make sure it’s perfectly dry before chopping it.

Step 2:

Be sure to remove any big stems from the cilantro before coarsely chopping it.

Step 3:

Next up we’ll toast the cashews or pine nuts. I like the flavor of this pesto with the cashews lightly toasted because it adds a good amount of richness. If you want to keep this recipe completely 100% raw, skip the toasting step.

Tip: I find it easiest to use a spoon to scoop the avocado out of it’s shell rather than trying to peel it!

Step 4:

Place all of the ingredients for the pesto into a blender or food processor. The blender produces a slightly smooth pesto but the food processor works as well.

If you’re using the blender: blend on low speed using the tamper to keep the ingredients moving along. It will take a couple of minutes for the pesto to come together.

If you’re using the food processor: process the ingredients together, stopping as needed to scrape down the sides until the pesto is mostly smooth

This pesto will keep for up to 1 day if you place plastic wrap directly on the surface of the pesto and store it in the refrigerator.

Step 5:

If you’re serving your Cilantro Pesto with Zucchini Noodles, make a full recipe and cut up lots of fresh tomatoes, (about 3 cups) for a topping.

Step 6:

Toss the noodles together with the batch of pesto and arrange them on plates or in a serving dish. Finally, top the noodles with the tomatoes or pass them on the side.

This time, I served my Cilantro Pesto with zucchini and summer squash ‘noodles’ but it’s also amazing as an accompaniment to grilled chicken or fish. It also makes a great topping for Stir-Fried Vegetables on the Grill, or stirred into scrambled eggs for breakfast!

More zucchini noodle recipes:

• Blender Fresh Tomato Sauce with Zucchini Noodles
• Andouille Marinara over Zucchini Noodles
• Kung Pao Chicken Zucchini Noodles
• Creamy Roasted Red Pepper Zucchini Noodles
• Sausage Pepper Zucchini Noodles

I really hope you enjoy this Cilantro Pesto. And if you do get a chance to make this, I hope you’ll leave me a comment/rating below. I always love hearing from you here! Also for all my veggie noodle recipes, head on over to the recipe index.

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