It is all about the cilantro pesto when making cilantro pasta! This easy dinner is 3 ingredients, has loads of flavor, and takes 20 minutes.
Everything is easier with good-quality ingredients; all you have to do is let their natural flavors coat each noodle. It starts with my cilantro basil pesto recipe, and you can swap in my kale and basil pesto too.
Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 7 to 10 minutes
- ⏳ Total Time: 20 minutes
- 🍽️ Serving: 4
- ⚡ Calories: 556kcal per serving, per the recipe card
- 🥣 Ingredients: 3 (cilantro basil pesto, gluten-free penne, broccoli), plus salt, pepper and chili flakes
- 🌶️ Flavor Profile: Bright, garlicky cilantro and coriander with hints of basil
- ✋ Difficulty: Blend, boil, toss
Quick Answer
Blend 1 cup of cilantro basil pesto in a food processor: 1 cup cilantro, ¾ cup basil, ½ cup olive oil, ¼ cup walnuts or almonds, ¼ cup Parmesan, 2 garlic cloves, lemon or lime juice, salt and pepper. Steam or thaw 4 cups of broccoli florets. Boil 8 ounces of gluten-free penne in salted water 7 to 10 minutes until al dente, reserve ½ cup of the water, then drain and rinse with cool water. Return the noodles to the pot with the heat off, add the pesto, reserved water and broccoli, and toss to coat. Season with salt and serve with chili flakes. It serves 4.
Jump to:
Pesto doesn't have to be made with just basil leaves! This cilantro pesto is loaded with garlic and coriander flavor and hints of fragrant basil. Once mixed with cooked pasta, finish it with a sprinkle of salt to bring the flavors together.
Enjoying cilantro pasta is a wonderful way to get loads of greens and antioxidants into your day without eating a massive bowl of just vegetables!
Why This Cilantro Pasta Works
Click to see why it works
- Fresh herbs carry the dish. Cilantro and basil pesto coats every noodle with bright flavor.
- Hollow or curly noodles. Penne or fusilli hold the sauce in every bite.
- Reserved pasta water. It loosens the pesto so it clings to the noodles.
- Rinse gluten-free pasta. Cool water stops the noodles from overcooking.
- Toss off the heat. It keeps the pesto fresh and green.
- Broccoli adds greens and texture.
Why You'll Love This Cilantro Pasta
- Just 3 ingredients.
- Ready in 20 minutes.
- Gluten-free, with a vegan pesto option.
- Loads of greens in a comforting bowl of pasta.
- Easy to customize with chicken, shrimp or more vegetables.
Recipe Ingredients
- Cilantro basil pesto - a lovely combination of fresh cilantro leaves and Italian basil leaves.
- Gluten-free noodles - a hollow noodle like penne or a curly one like fusilli holds the sauce.
- Broccoli florets - fresh or frozen. Look for vibrant color and tightly closed florets.
- Salt, pepper and crushed red pepper flakes - to taste and to garnish.
See recipe card for quantities.
Pasta Variations
We add broccoli, but you can also add cooked chicken, rotisserie chicken, cooked steak, shrimp, halved grape tomatoes, shelled edamame, zucchini, cremini mushrooms, red bell peppers or any other favorite vegetables.
For a vegan version, swap the Parmesan in the pesto for another ¼ cup of nuts. Love pasta night? Try my One-Pot Lemony Basil Pesto Pasta, Healthy One-Pan Broccoli Pasta or Zucchini Pasta in Marinara Sauce.
How to Make Cilantro Basil Pesto Pasta
1Make the pesto. Pulse the cilantro basil pesto ingredients in a food processor until smooth. You can make it a few days ahead.
2Steam or thaw the broccoli. While the noodles cook, steam fresh broccoli in a steamer basket over 1 inch of boiling water for about 6 minutes, or thaw frozen florets and drain off any extra water.
3Cook the pasta. Boil the noodles in salted water 7 to 10 minutes, or according to the package, until al dente. Reserve ½ cup of the water, then drain and rinse with cool water.
4Toss. Return the noodles to the pot with the heat off. Add the pesto, reserved water and broccoli and mix to coat. Season with salt.
As always, be sure to check out the full recipe details in the recipe card below.
Expert Tips
- Don't overcook gluten-free pasta. Cook it just to al dente or it can fall apart and turn mushy.
- Salt the water, never oil it. Oil keeps the sauce from sticking to the noodles.
- Bitter pesto? Add a pinch more salt to balance it.
- Reheat gently. Add about 1 tablespoon of water, then warm it in the microwave or on low heat on the stove.
- Pesto keeps 1 week in a sealed jar in the refrigerator.
More Ways to Use Cilantro
Have a plethora of cilantro? It is wonderful in pesto or a chimichurri sauce. You can also hang it upside down in a dry place to use as dried herbs.
More pasta favorites: Cold Pasta Salad With Italian Dressing, Cottage Cheese Mac and Cheese and Sweet Potato Pasta With Peanut Sauce.
Cilantro Pasta FAQs
Yes. Blended into a pesto with basil, cilantro coats pasta with bright, garlicky flavor. It can also replace parsley as a garnish in some pasta recipes.
A hollow noodle like penne or a curly one like fusilli holds the sauce in every bite.
Make pesto or chimichurri sauce, or hang it upside down in a dry place to use as dried herbs.
Only salt it. Oil keeps sauces from sticking to the noodles.
Add about 1 tablespoon of water if it seems dry, then warm it in the microwave or on the stovetop over low heat without overcooking.
Yes. Replace the Parmesan in the pesto with another ¼ cup of nuts.
More Pesto Pasta Recipes
Keep pasta night fresh with Cilantro Basil Pesto, Lemony Basil Pesto Pasta, Kale and Basil Pesto and One-Pan Broccoli Pasta. If you make this cilantro pasta recipe I would love to see your creations! Follow along with me on Instagram, Pinterest, Facebook, YouTube and Twitter for a feature and more recipe inspiration! And don't forget to leave a comment below!
Cilantro Pasta Recipe
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Ingredients
- 1 cup Cilantro Basil Pesto See notes below for recipe
- 8 ounces gluten-free penne pasta
- 4 cups frozen broccoli florets thawed and water drained or fresh steamed broccoli florets
- salt and pepper to taste
- crushed chili pepper flakes optional garnish
Instructions
- In a food processor pulse together the cilantro basil pesto ingredients until smooth. Set aside until ready to use.
- Next steam or thaw the broccoli. This can be done while the noodles are cooking in the next step. Steam raw broccoli using a steam basket in a pot of 1 inch boiling water for about 6 minutes or let frozen broccoli florets thaw in the refrigerator or microwave and remove any extra water.
- In a medium saucepan boil water and add the noodles and a sprinkle of salt. Cook about 7-10 minutes or according to the noodle package directions (until al dente). Reserve ½ cup of the water then drain the noodles and rinse with cool water to prevent the noodles from continuing to cook.
- Return the noodles back to saucepan with the heat off. Add the cilantro pesto, reserved water, and broccoli and mix together to coat. Season with salt to desired taste.
Notes
- 1 cup fresh cilantro leaves large stems removed, about 1 bunch
- ¾ cup fresh basil leaves - large stems removed
- ½ cup extra virgin olive oil
- ¼ cup walnuts or slivered almonds
- ¼ cup Parmesan cheese - shredded, or for a vegan version substitute it for another ¼ nuts
- 2 garlic cloves peeled
- 1 lemon or lime - juice of, or about 2 tablespoons
- ½ teaspoon pink salt
- ¼ teaspoon black pepper
-
Using a food processor, add the cilantro, basil, olive oil, nuts, cheese, garlic, lemon juice, salt, and pepper. Blend until it becomes almost smooth. Taste it and if it is slightly bitter add a bit more salt to taste. See notes below on adjusting the taste. This pesto will last 1 week in the refrigerator in a sealed container or jar.
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