Comida Latina, Condiments and Salsas, Dairy Free, Recipes, Salads

Cilantro Pesto Vinaigrette

August 22, 2014

Do you all remember the cilantro pesto I posted a few weeks back? Well the cilantro infestation in my garden kinda got out of hand while we were out of town, and when I say kinda, I mean waaaayyyy out of hand, like I think it killed a few other plants—who knew cilantro could be so vicious!

I had no choice but to hack down stem after stem, machete-style, and make as many batches of that pesto as my freezer would hold. With all this pesto flying around I started getting a little creative with The Oh My God what am I going to do with all this pesto!!!!! I was also concerned that it was 4:00 and we were due at a backyard BBQ at 5 and I had yet to make the salad I had promised to bring and there might have been some exasperated sighs directed at my children when it dawned on me that if I took some of that pesto and made it into salad dressing all my problems would be solved.

I made the dressing, went to the party, came home, gave the kids a bath, put them to bed, collapsed into my pillows, and wondered why I never read any more, honestly! Maybe someday, in the meantime I’ll be dreaming up new ways to use cilantro-pepita pesto.

Like on steamed green beans

Or avocado toast with green beans, red onion, and sweet cumin radish pickles. It happened.


Cilantro Pesto Vinaigrette

Yield: 1/2 cup


  • 1/4 cup cilantro pesto
  • 1 medium shallot, minced
  • 2 tablespoons fresh-squeezed lemon juice (about 1/2 large lemon)
  • 2 tablespoons red wine vinegar
  • 1 teaspoon kosher salt
  • 1/4 cup olive oil


  1. Combine pesto, shallot, lemon juice, vinegar, and salt in a medium bowl. Slowly drizzle in the olive oil, whisking continuously. Taste and add more salt or vinegar as needed.

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