This delicious raw and vegan cilantro and parsley pesto recipe is packed with nutrients (like omega 3!) and super simple to make. Add it to pasta, as a topping on toast, a dressing... the possibilities are endless. This make-ahead recipe is also freezer-friendly and easily doubled.
1 cup curly parsley, leaves and tender stems (lightly packed)
1 cup cilantro, leaves and tender stems (lightly packed)
¼ cup walnut halves
¼ large lemon (skin on, seeds removed)
2 tablespoons hemp hearts
1 tablespoon nutritional yeast
2 cloves garlic (peeled)
½ teaspoon salt
¼ cup extra virgin olive oil (extra virgin)
Categories
Sauces
Cuisine
American
Italian
Steps
In a small food processor or large cup for blending, add the parsley, cilantro, walnuts, lemon, hemp hearts, nutritional yeast, garlic and salt. Pulse until finely chopped and uniform - or puree if using an immersion blender.
Next, drizzle in olive oil while pulsing the mixture, to emulsify the pesto. If using an immersion blender, the mixture will have a creamier consistency when you blend.
If adding pesto directly to pasta, toss pasta with a tiny drizzle of olive oil first to coat the strands so the pesto spreads a bit easier. Loosen up the pesto with a bit of pasta cooking water if you wish.
Or store pesto in an airtight jar in the fridge for up to three to four days...if it lasts that long!
Reviews
Manuela on 2023-10-07 (5 stars): I made a double batch tonight - absolutely delicious! My husband liked it too, even though he would not otherwise enjoy cilantro.
