Overhead view of cilantro pesto in a mason jar with a brass spoon that had been dipped in the pesto sauce. A few leaves of cilantro scattered arond mason jar. A few sunflower seeds placed in the middle of the pesto sauce.

Cilantro Pesto Sauce

Homemade vegan cilantro pesto made with fresh cilantro and sunflower seeds
Course Appetizer, brunch, Main Course, Side Dish
Cuisine American, Italian
Total Time 15 minutes
Servings 2 cups
Calories 377kcal
Author Healing Tomato



  • In a medium pan, roast the sunflower seeds for about 1min until evenly brown
  • Wash the cilantro thoroughly then put into a food processor
  • Add the roasted sunflower seeds
  • Fill the processor with the remaining ingredients
  • Process on medium speed until everything is well blended. 
  • Remove and serve
  • Store the vegan cilantro pesto in glass bottles and refrigerate. Serve with pasta or potatoes
  • To freeze, fill up ice cube tray with the pesto sauce and refrigerate for 8hrs
  • Remove the cubes and transfer to a Ziploc bag. 
  • Mark the date on the bag and refrigerate for up to 6 months. 


Pesto will be good for about 2 weeks when refrigerated or for up to 6 months when stored in the freezer


Calories: 377kcal | Carbohydrates: 11g | Protein: 5g | Fat: 36g | Saturated Fat: 4g | Sodium: 1755mg | Potassium: 272mg | Fiber: 4g | Sugar: 1g | Vitamin A: 885IU | Vitamin C: 13.4mg | Calcium: 48mg | Iron: 2.1mg