Description
This easy to make Cilantro Pesto over Zucchini Noodles are the perfect meatless dinner, or veggie packed side dish. The pesto is dairy free and vegan, but oh so creamy thanks to the avocado. The cilantro pesto can also be used on it’s own tossed with fresh pasta, or with roasted or grilled meats and veggies for a super tasty dinner. So the next time you’re craving pesto, this cilantro version is sure to be a winner!
Ingredients
2 bunches of cilantro, (4 ounces)
1/2 cup cashews, lightly roasted
2 avocados, peeled and pitted
2 Tablespoons avocado oil or olive oil
1 Teaspoons sea salt, or to taste
4 cloves of garlic minced, measuring 1 Tablespoon
1 recipe of Zucchini Noodles
Freshly chopped tomatoes, about 3 cups
Instructions
Coarsely chop the cilantro, leaving most of the stems behind.
Combine all the ingredients in a blender and blend on a low speed using the tamper to keep the mixture moving. It will take a couple of minutes before the pesto becomes fairly smooth.
If you’re using a food processor: process all ingredients, scraping down the sides as necessary until the pesto is mostly smooth.
Serve immediately as desired or with a recipe of Zucchini Noodles and freshly chopped tomatoes.
Notes
To keep this recipe totally raw, skip roasting the cashews.
This recipe makes approximately 2 cups of pesto.
- Prep Time: 15 mins
- Category: Dinner
- Method: Food Processor
- Cuisine: American