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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.
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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 377kcal
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