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Creamy Cilantro Pesto (Vegan)

Prep Time 10 minutes

Ingredients
  

  • 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 olive oil more if needed
  • 1 clove garlic
  • squeeze lime juice
  • sea salt & pepper to taste

Instructions
 

  • Pull leaves of herbs from stems and add leaves to food processor.
  • Scoop avocado into food processor and add 2 tbsp of olive oil along with rest of ingredients.
  • Pulse until it becomes a paste and leaves are broken down.
  • You'll probably need to add more olive oil at this point, depending on how thick you want it.
  • Add sea salt and pepper to your liking.
  • I've also added a spoonful of pine nuts for added richness.
  • Store in the fridge. I recommend squeezing a little lemon juice over the top for storage, or it'll turn brown pretty quickly.
Tried this recipe?Let us know how it was!