Creamy Cilantro Pesto (Vegan)
Recipe type: Sauce
Prep time: 
Total time: 
  • 1 bunch cilantro (Could also use basil, parsley, arugula, kale, spinach, or a combo), or about 3-4 cups packed leaves
  • 1 very ripe avocado
  • 2-3 tbsp extra virgin olive oil (more if needed)
  • 1 garlic clove
  • 2 drops lime essential oil OR squeeze of lime to taste (can also use lemon)
  • sea salt & pepper to taste
  1. Pull leaves from stems and add to food processor.
  2. Scoop avocado into food processor and add 2 tbsp of olive oil along with rest of ingredients.
  3. Pulse until it becomes a paste and leaves are broken down.
  4. You'll probably need to add more olive oil at this point, depending on how thick you want it.
  5. Add sea salt and pepper to your liking.
  6. I've also added a spoonful of pine nuts for added richness.
  7. Store in the fridge. I recommend squeezing a little lemon juice over the top for storage, or it'll turn brown pretty quickly.
Recipe by Mary Vance, NC at