Forktionary

Vegan Cilantro Pesto Recipe

Brighten your bowls with this vibrant Vegan Cilantro Pesto! Bursting with fresh cilantro, nutty almonds, and zesty garlic, this easy recipe is ready in 15 minutes. Perfect for swirling into black bean soup, chili, pasta, or using as a vibrant topping for tacos and more! Make a big batch and freeze for future flavor explosions.

Prep Time 10 mins
Cook Time 15 mins
Calories 174 kcal
Protein 4g
Rating 0.0 (1 Reviews)
Vegan Cilantro Pesto 13

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Vegan Cilantro Pesto

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How to Make Vegan Cilantro Pesto

  1. Combine 2 cups packed fresh cilantro, 1/2 cup raw almonds, 2 cloves garlic, and 1 teaspoon salt in a food processor. Process until finely chopped.
  2. With the food processor running, slowly pour in 1/2 cup olive oil through the feed tube until a smooth paste forms. Taste and adjust salt as needed.
  3. If not freezing, transfer the pesto to an airtight container. Pour a thin layer of olive oil on top to prevent discoloration. Refrigerate for up to a week.
  4. To freeze, portion the pesto into ice cube trays or freezer-safe containers. Once frozen, transfer to a freezer bag for longer storage.

Nutrition Information (Approximate per serving)

Sodium

12 g

Sugar

1g

Fat

11g

Carbs

0g

Recipe Tags (Choose a tag and find related recipes!)

15 Minutes Or Less Time To Make Course Preparation For Large Groups 5 Ingredients Or Less Condiments Etc Easy Vegan Vegetarian Dietary Number Of Servings 3 Steps Or Less