Recipe by Vegan Courtney
This has come from years of watching my gramma's elaborate pesto-making in the kitchen and distilling it down to something I can make in my own kitchen without having to search for obscure ingredients. It's also veganified, so you can add parmesan and reduce the salt if it suits your tastes. This is great on whole wheat pasta shells or penne.
Top Review by Sonata
I'm not sure I should rate this as I added a couple of ingredients and altered others. I found this a little too garlicky, so I mashed in an avocado to cut the garlic flavor. I used ground ginger and I also added some grated parmesan cheese, maybe 1/4 cup. I was too lazy to toast the almonds, so I added them raw. This was excellent spread on French bread and I bet it would be equally good on pasta. We took it to a potluck and the container of pesto came home nearly empty. Evn my three-year-old liked it, and he usually turns up his nose at "greeny stuff."
- 1 bunch fresh cilantro, rinsed & dried (3 c. loosely packed)
- 1⁄2 cup toasted almond, sliced
- 2 garlic cloves
- 1 inch fresh ginger
- 1 lime, juice of
- 1⁄2 cup extra virgin olive oil
- 1 teaspoon sea salt, to taste