Super Green Vegan Cilantro Pesto

With this recipe you will not stop preparing pesto for your dinner.

Submitted By: Sarah Farsh

Yield:

4 servings

Total Time:

Print:

8.5x11

Difficulty:

Easy

Save To:

Recipe Book

Select your container size:

Ingredients

5-7 cloves garlic
1/4 cups blanched almonds or raw cashews, can sub with pumpkin seeds or sunflower seeds if you can't eat nuts
2 cups cilantro, or basil
2 cups baby spinach
2 small limes, juiced
2 Tablespoons green onion
2 teaspoons kosher salt
1 teaspoon black pepper
½ teaspoon olive oil
splash of water

In a VitaMix or food processor, pulse all ingredients together until smooth. Be careful not to cream or over blend into juice, so PULSE, PULSE, PULSE!
Serve with zucchini noodles and roasted tomatoes, or whatever you like! It also makes a great dip for bread, crackers, or pizza spread topping.

If you are the type that does not like cilantro, you can sub cilantro for basil for a more traditional pesto.

Serving Size
Amount Per Servings