Cilantro Pesto Sauce
Homemade vegan cilantro pesto made with fresh cilantro and sunflower seeds
Servings 2 cups
Calories 377kcal
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
Nutrition
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