Cilantro Pesto Recipe (Low Carb, Keto, Paleo, Gluten Free, Vegan)
This vegan cilantro pesto recipe is fresh and bright-flavored with cilantro, nutty with pistachios, and is a delicious change from traditional basil pesto.
Servings 10 servings
Calories 131kcal
Ingredients
- 2 cloves garlic
- 1/2 cup pistachios measured after removing from the shells
- 1 bunch cilantro stems trimmed off
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lemon juice
- 1/2 cup extra-virgin olive oil
Instructions
- 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 1/4 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.
Nutrition
Serving: 2tablespoons | Calories: 131kcal | Carbohydrates: 2g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Sodium: 59mg | Potassium: 63mg | Fiber: 1g | Sugar: 1g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg