Cilantro Pesto Pasta

Classic basil pesto will always hold a place in our hearts, but this peppier, spicier, lime-tinged cilantro pesto recipe takes the Italian staple to a brighter, bolder place. One giant bunch of cilantro (stems included) stands in for basil, giving this pesto its heft. Plunging the herb into boiling water for just a few seconds before giving it an ice bath locks in its vibrant color, ensuring the pesto sauce stays bright green and saturated for days.

Cilantro leaves and stems can trap sand, so it's a good idea to rinse them thoroughly before using them in any cilantro recipes. Fill a large bowl with cold water, submerge the whole bunch, and gently shake it to loosen any dirt.

Roughly chop the blanched herbs to give them a head start before tossing them into a food processor or blender with a few other alternative pesto components: Cotija stands in for the usual Parmesan cheese, pepitas or pumpkin seeds in place of pine nuts, lime juice for lemon juice, and an optional jalapeño or serrano chile adds a touch of heat. With a few cloves of garlic and a good glug of olive oil, everything blends into a thick, flavorful sauce. We use it to coat pasta here, but it also makes a great condiment for tacos or toasts, can be thinned with more lime juice and oil (or water) to make a salad dressing, or stirred into sour cream to create a veggie dip.