Vegan Cilantro Pesto Recipes
VEGAN CILANTRO PESTO
Yummy to use in anything you would associate with cilantro...I like to stir it into black bean soup and chili! Make extra to freeze!
Provided by drbecca26
Categories Vegan
Time 15m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Combine cilantro, almonds, garlic and salt in food processor and process intil smooth.
- With machine still running, add olive oil through feed tube and process into a smooth paste.
- If not freezing, store tightly covered in refrigerator with thin layer of olive oil on top to prevent discoloration.
Nutrition Facts : Calories 174, Fat 18.1, SaturatedFat 2.2, Sodium 295.5, Carbohydrate 2.2, Fiber 1.1, Sugar 0.5, Protein 2.1
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- Wash and prep the cilantro: Begin by rinsing the cilantro under cold water to remove any dirt. Once cleaned, dry it on a kitchen towel or in a salad spinner.
- Blend the greens, nuts, garlic, and oil: Next, add the cleaned and dried cilantro to a food processor. Add pine nuts and garlic cloves and pulse until finely chopped. As you're pulsing the ingredients, slowly pour in the oil. You'll want your pesto to still have chunks for texture but all ingredients should be well coated in oil.
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