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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.
- Put the cilantro, garlic, and ginger in the food processor until garlic and ginger are coarsely chopped.
- Add remaining ingredients and process until garlic is finely chopped (or smaller if you prefer).
- Can be refridgerated for up to a week.