This vegan cilantro pesto recipe is fresh and bright-flavored with cilantro, nutty with pistachios, and is a delicious change from traditional basil pesto.
Add the garlic to a food processor and pulse until minced.
Add the pistachios and pulse until finely chopped (don’t let it turn into pistachio butter, you want it to have some texture).
Add the cilantro, salt, black pepper, and lemon juice, and pulse until the cilantro is finely chopped.
Drizzle in the olive oil while pulsing until it forms a chunky sauce (it shouldn’t be completely pureed).
Serve, or store covered in the fridge for up to 1 week.
Notes
Net Carbs: 1g per serving
Recipe Yield and Serving Size: This recipe yields about 1 ¼ cups or about 10 (2-tablespoon) servings.
Pistachios Substitute: Instead of pistachios, you can play around with the nuts in this recipe. Pine nuts are also delicious, and so are almonds or even pumpkin seeds or sunflower seeds.
Storage: Store homemade pesto in an airtight container in the fridge for up to 1 week, or freeze it for up to 6 months.