Super healthy, easy, delicious and vibrant green Cilantro Pesto perfect as a dip, topping, on pizza and pasta or any way you would use your favorite condiment! Nut-free.
Oh my, is this delish! I whipped up this delightful pesto when I had an excess of cilantro, and boy am I glad that I did…
Not only is it magnificently tasty, it is amazingly versatile too. I’ve used it as a dip, a pizza sauce, and a topping for quinoa, and all were out of this world delicious!
And, did you know that cilantro has many amazing superpower medicinal benefits? Not only does it contain a lot of antioxidants, it also lowers bad cholesterol levels & detoxifies heavy metals from the body! How can you go wrong there?!
I will definitely be making this refreshing little creation a lot in the future, and if you choose to give it a go, I am certain you will too. . .
If you try this recipe please let me know! Leave a comment, rate it, share this post, use Pinterest’s “tried it” feature, or take a photo, & tag me on Instagram and I’ll share it! Thank you so much! <3
Cilantro Pesto
Ingredients
- 2 cups cilantro stems trimmed
- 1/2 cup sunflower seeds
- 1/3 cup parmesan cheese shredded
- 3 garlic cloves
- 1/2 cup extra virgin olive oil
- 3 tbs apple cider vinegar
- 1/2 tsp salt
- 1/4 tsp red chili flakes
Instructions
- Combine all ingredients in a food processor or blender & mix until smooth.
- Store in an airtight glass container in the fridge for up to 2 weeks.
I use pistachios in place of sunflower seads