When you think of Italian pesto, cilantro likely isn’t the first herb that comes to mind. But down in Sicily, where culinary borders blur and bold flavors rule, you’ll find a refreshing, zesty pesto that swaps basil for cilantro, dials up the lemon, and brings a vibrant, coastal character to the table.
Pesto di Coriandolo e Limone (Cilantro and Lemon Pesto) isn’t a centuries-old tradition—it’s a modern, hyper-local reinvention rooted in Sicily’s rich history of Mediterranean fusion. This is a sauce for those who love bright herbs, bold citrus, and aren’t afraid of flavor that zigs when others zag.
In this article, we’ll explore how this modern Sicilian pesto was born, how to make it authentically, and how to pair it like a true coastal cook.
Cilantro and Lemon Pesto Origins
Sicily has always been a culinary crossroads—where Arabic, Spanish, Greek, and North African influences fuse with traditional Italian technique.
Cilantro (coriandolo) isn’t native to most Italian kitchens, but it’s long been used in Sicilian Arabic-influenced dishes, especially in Palermo and Trapani, where you might find it in couscous, seafood marinades, or raw sauces.
Over time, adventurous home cooks began using cilantro in place of basil or parsley in pesto, combining it with lemon, almonds, olive oil, and sometimes garlic to create a bright green, citrus-forward pesto perfect for warm-weather dishes.
Key Ingredients in Cilantro and Lemon Pesto
Unlike the earthy, nutty pestos of the Italian mainland, this one is all about freshness and tang.
1. Fresh Cilantro
• Use leaves and tender stems
• Provides a bright, citrusy, and slightly grassy flavor
• Best when young and vibrant green
2. Lemon (Juice and Zest)
• Fresh lemon juice balances cilantro’s herbal sharpness
• Lemon zest adds aromatic depth
• Gives the pesto its signature Sicilian twist
3. Nuts – Almonds or Pistachios
• Toasted almonds are traditional in Trapani-style pestos
• Sicilian pistachios add sweetness and creaminess
• Either works to provide richness and structure
4. Garlic (Optional)
• Use sparingly, or roast for a milder taste
• Raw garlic can overpower cilantro—balance is key
5. Extra Virgin Olive Oil
• Use light, fruity Sicilian EVOO
• Helps emulsify and soften the acidity
6. Cheese (Optional)
• Some versions include grated Pecorino or Ricotta Salata
• Others are completely dairy-free—perfect for vegans or seafood pairings
How to Make Cilantro and Lemon Pesto – Step-by-Step
This pesto comes together in 5 minutes and requires no cooking, making it ideal for summer meals.
Ingredients:
- 2 packed cups fresh cilantro (leaves + stems)
- ½ cup toasted almonds or pistachios
- 1 small garlic clove (optional)
- Zest of 1 lemon
- Juice of 1 lemon
- ½ cup extra virgin olive oil
- Salt to taste
- Optional: ¼ cup grated Pecorino or 2 tablespoons Ricotta Salata
Instructions:
- 1. Toast your almonds or pistachios in a dry skillet until golden; let cool
- 2. In a food processor, combine garlic, nuts, lemon zest, and juice; pulse
- 3. Add cilantro and pulse until broken down
- 4. With processor running, drizzle in olive oil
- 5. Add cheese (if using), then taste and salt accordingly
The result should be a pourable, vibrant green pesto with a clean lemon finish and a lightly creamy body.
Flavor Profile – Fresh, Citrusy, and Light
This pesto is:
- Herbaceous and bright, thanks to cilantro
- Zesty and refreshing, with natural acidity from lemon
- Smooth and nutty, depending on nut choice
- Less pungent, unless garlic is heavily used
It tastes like sunshine on seafood, like green goddess dressing with Sicilian flair.
Best Pairings for Cilantro and Lemon Pesto
Pasta Pairings:
• Spaghetti with shrimp or calamari
• Angel hair pasta with fresh tomatoes and pesto drizzle
• Busiate or trofie for more texture
Seafood & Meat Pairings:
• Spoon over grilled swordfish, tuna steaks, or octopus
• Use as a marinade for chicken or lamb skewers
• Mix with yogurt for a dipping sauce for fried seafood
Vegetarian Uses:
• Toss with roasted zucchini or eggplant
• Drizzle over grilled halloumi or fresh mozzarella
• Add to quinoa bowls or Mediterranean couscous
Bread & Bruschetta:
• Spread on toasted sourdough or flatbread with avocado
• Add to pita wraps with falafel or roasted veggies
Variations and Twists
North African–Inspired Version:
• Add a pinch of cumin and crushed red pepper
• Serve with couscous and roasted vegetables
Vegan Version:
• Skip the cheese and use extra nuts or nutritional yeast
• Add a teaspoon of white miso for umami
Creamy Version:
• Blend in 1 tablespoon Greek yogurt or ricotta
• Makes an excellent pasta sauce or salad dressing base
Storage and Shelf Life
- Store in a glass jar, topped with olive oil
- Keeps in the fridge for up to 4 days
- Can be frozen without cheese for up to 2 months
- Lemon helps reduce oxidation, but pesto may dull slightly in color over time
Pro tip: Re-whisk with fresh lemon juice before serving to revive brightness.
A New Kind of Italian Flavor
Sicilian Cilantro and Lemon Pesto isn’t bound by tradition—it’s alive with experimentation, rooted in the island’s openness to the world, and perfect for cooks who crave freshness with bite.
It’s a reminder that Italian cuisine is not static—it evolves, adapts, and welcomes bold new voices from the herbs growing outside your window to the lemon trees swaying by the sea.
This pesto is Sicily in springtime. And it deserves a place in your kitchen.
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