Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Cilantro Pesto Sauce
Rini
Homemade vegan cilantro pesto made with fresh cilantro and sunflower seeds
5
from
2
votes
Print Recipe
Pin Recipe
Save
Saved!
Total Time
15
minutes
mins
Course
Appetizer, brunch, Main Course, Side Dish
Cuisine
American, Italian
Servings
2
cups
Calories
377
kcal
Ingredients
1x
2x
3x
3
bunches
Cilantro
discard stems
¼
cup
sunflower seeds
shelled
2
Tbsp
chick peas
Skin removed
2
tsp
chick peas liquid
1½
tsp
salt
2
tsp
whole peppercorns
2
tsp
lemon juice
(or to taste)
1
Jalapeno
¼
cup
water
¼
cup
Extra Virgin Olive Oil
Instructions
In a medium pan, roast the sunflower seeds for about 1min until evenly brown
¼ cup sunflower seeds
Wash the cilantro thoroughly then put into a food processor
3 bunches Cilantro
Add the roasted sunflower seeds
¼ cup sunflower seeds
Fill the processor with the remaining ingredients
2 Tbsp chick peas,
2 tsp chick peas liquid,
1½ tsp salt,
2 tsp whole peppercorns,
2 tsp lemon juice,
1 Jalapeno,
¼ cup water,
¼ cup Extra Virgin Olive Oil
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
Nutrition
Calories:
377
kcal
Carbohydrates:
11
g
Protein:
5
g
Fat:
36
g
Saturated Fat:
4
g
Sodium:
1755
mg
Potassium:
272
mg
Fiber:
4
g
Sugar:
1
g
Vitamin A:
885
IU
Vitamin C:
13.4
mg
Calcium:
48
mg
Iron:
2.1
mg
Keyword
cilantro recipes, how to preserve cilantro, what to make with cilantro
Tried this recipe?
Let us know
how it was!