Vegan Cilantro Pesto

Name: Vegan Cilantro Pesto Recipe
Prep time: 10 min
Total time: 10 min
Yield: 12
Ingredients: 2 cups fresh cilantro chopped; 6 small or 4 large cloves of garlic peeled and crushed; 1/4 cup olive oil; 1/4 cup pine nuts; 1 T very finely minced Kalamata olives.; up to 1/2 cup water; salt to taste

(4)

Minutes to Prepare: 10

Number of Servings: 12

Ingredients

2 cups fresh cilantro, chopped6 small or 4 large cloves of garlic, peeled and crushed1/4 cup olive oil1/4 cup pine nuts1 T very finely minced Kalamata olives.up to 1/2 cup watersalt to taste

Directions

Place all ingredients in a food processor and pulse until creamy. Add up to 1/2 cup water to achieve desired consistency. Adjust salt to taste

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 64.1
Total Fat: 6.8 g
Cholesterol: 0.0 mg
Sodium: 40.5 mg
Total Carbs: 0.9 g
Dietary Fiber: 0.1 g
Protein: 0.5 g

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Member Reviews

WOOZKAT
I did not have the olives so left them out but added some salt. I LOVE garlic but I would recommend to add only 2 cloves at first, taste then add more according to taste. I only used 2T olive oil and no water - 9/6/15
KITTYHAWK1949
very good. thanks - 3/2/20
PASTORDAN_ATDCC
Yum - 6/4/17
CD13955410
I didn't give the recipe a rating b/c I altered it a ton. But as far a base for my own recipe, it's awesome!
I dislike olive oil, so I didn't use it. I used olive juice instead. I added salt to taste & used 1T chopped green olives, and walnuts. I loved it, but I often dislike pesto, just FYI. - 5/23/13
CD13122438
Way too salty, even without the Kalamata olive spread! - 9/13/12
TXTITA
Terrific! I didn't have Kalamata olives or spread, so I added a tablespoon of Boscoli Italian Olive Salad. I also added the juice from a Key lime and cut the water in half. Absolutely over the top! Thanks for sharing. - 8/24/09
JOLEANB
Love it! - 7/10/08