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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
377
kcal
Author
Healing Tomato
Ingredients
3
bunches
Cilantro
discard stems
1/4
cup
sunflower seeds
shelled
2
Tbsp
chick peas
Skin removed
2
tsp
chick peas liquid
1.5
tsp
salt
2
tsp
whole peppercorns
2
tsp
lemon juice
(or to taste)
1
Jalapeno
1/4
cup
water
1/4
cup
Extra Virgin Olive Oil
Instructions
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.
Notes
Pesto will be good for about 2 weeks when refrigerated or for up to 6 months when stored in the freezer