Vegan Cilantro Pesto

Yield: approximately 1/2 cup

I created this recipe (which can scarcely be classified as a recipe!) when I only needed a small amount of cilantro, was leaving town, and didn’t want the cilantro to spoil while I was away.

1 bunch fresh cilantro (sold bulk, not in the small plastic boxes)
2 tablespoons extra virgin olive oil
1 teaspoon lime juice
2 tablespoons toasted pumpkin seeds or cashews
salt and pepper to taste

Cut stems off of cilantro near where leaves begin and discard (or compost). Cut leafy part of plants into about 3 sections and place in bowl of food processor with other ingredients. Process until a fairly smooth paste forms, scraping sides of bowl as needed. Scrape out of bowl into an airtight container and store in refrigerator or freezer.

Note: you may add a tablespoon or two of nutritional yeast as a substitute for the parmesan cheese that is typically in pesto. I love nutritional yeast but for some reason, in this recipe, I prefer the cleaner taste of fewer ingredients.

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