Cilantro Almond Pesto

"A very versatile vegan pesto! Can be used as a spread for crackers or to spice up a number of different dishes."
 
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Ready In:
20mins
Ingredients:
8
Yields:
1 generous cup
Serves:
8-12
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ingredients

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directions

  • Using a food processor, chop the almonds until they are finely ground. Add the remaining ingredients and process until fairly smooth.
  • The pesto will keep in a covered container in the refrigerator for 3 or 4 days.

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RECIPE SUBMITTED BY

<img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket> <br> <br>I'm a native Idahoan, but spent seven years in Kansas City before moving to Seattle five years ago. I work for a large international nonprofit in fundraising, but my true passion is cooking and baking. <br> <br>My dream in life would be to open my own delicatessen--I do not believe a sandwich to my standards can be found in Seattle. There are some good ones, but not the best. <br> <br>I am married to my best friend, Sean, who also acts as my personal sous chef in our kitchen. We have two cats, Jackson and T-Bone, and love to garden and play outside. We also love to trapse downtown to Pike Place Market and gather ingredients for a delicious meal. You can find anything there, but we especially love the fresh fish selection, of course the produce, the bread from Three Girl's Bakery, the sausages from Uli's, the cheeses from DiLaurenti's, and the hot donuts across the hall. YUM!
 
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