Vegan Cilantro Pesto
Equipment
- Food Processor
- Oven if your sunflower seeds are not roasted
- Cookie Sheet Pan if your sunflower seeds are not roasted
- Lemon Juicer
Ingredients
- 2 Cups Cilantro
- 1/2 Cup Extra Virgin Olive Oil
- 1/2 Cup Lemon Juice you will add 1/4 cup first
- 1 Tsp Salt
- 1 Tsp Pepper
- 2 Tbs Nutritional Yeast
- 1 Cup Roasted Sunflower Seeds
Instructions
- If your sunflower seeds are not already roasted you will need to put them in the oven for 10 minutes at 350F moving them around at the 5 minute mark.
- Line all of your ingredients so they are easy to access,
- Once your sunflower seeds are roasted add all of the ingredients and half of the lemon juice first to your food processor. You will be adding only 1/4 cup of lemon juice so that the acidity is at your level of comfort and taste buds. Once your pesto is creamy and smooth taste it and see if you will add the other 1/4 cup of lemon juice. Your Cilantro Pesto should process around 5 to 10 minutes depending on the strength of your processor. I added the other 1/4 cup of lemon juice because I love a lemony pesto.
- Your Cilantro Pesto should look like this.
- Enjoy your Cilantro Pesto on potatoes.
- To make these potatoes is super easy just gently cut thick slices and place in the oven or air fryer for 20 minutes at 400F flipping half way. If you want you can rub a little oil but that isn't necessary.
- Or you can enjoy it on your favorite pasta dish. This pasta took me 10 minutes following the instructions of the package.
- Or how about some breakfast toast. I ate 2 of these and they kept me full for 4 hours. Can I get an amen for quick breakfast.
Notes
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