Sunday, June 2nd, 2013...9:54 pm

Vegan Cilantro Pesto

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One of the best things about summer is fresh basil from the garden. I look forward to it all year. Late summer dinners are filled with the yumminess of basil pesto in lots of different dishes, which I will post about later. However, while waiting for the basil to grow enough to harvest and to have enough to make pesto, I have found a great substitute. Where I live, cilantro is sold year round and is often on sale for ridiculously cheap prices. It just screams at me to buy it and create something great and this is just the perfect recipe for it. I found the original recipe for this in Robin Robertson’s Vegan Planet. I  made minor changes, mostly just cutting down on the oil, which I can do without, but if you find this too dry, feel free to add in more. This is super easy and fast to make so I always double this recipe because it keeps really well in the refrigerator and then I can use it for so many dishes. I will post about one of those tomorrow.

Vegan Cilantro Pesto

4 cloves garlic, peeled and crushed

1/2 c. raw almonds

1/2-3/4 tsp. salt

2 c. packed cilantro, washed

1/4-1/3 c. olive oil

Put the garlic in a food processor and pulse til it is well chopped. Add the raw almonds and turn on and process til it looks like almond meal. Scrape down the sides of the processor. Add the cilantro and while it is being processed, add the olive oil. I use less because I want less oil, but add more if that is not an issue. Add the salt to taste. Make sure you keep scraping down the sides so you don’t lose any of that goodness.  Add 1 tsp. to your favorite bowl of pasta and enjoy!


1 Comment

  • Vanessa, one cup uncooked millet makes about 3 cups cooked. I double it for my teenage family, but we had plenty left over.


  1. Cilantro Pesto Veggie Bowl | loveitvegan

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