Foolproof Cilantro Lime Pesto

"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."
 
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Ready In:
4mins
Ingredients:
7
Yields:
0.75 cup
Serves:
6
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ingredients

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directions

  • 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.

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Reviews

  1. 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."
     
  2. This pesto is fantastic! I used walnuts instead of almonds, only because I was out of them, and reduced the oil to maybe 1/4 C which is my personal preference because I knew I would be eating a LOT of this. Just dumped everything in the processor and it came out smooth and perfect for my pasta, just sprinkled a bit of crushed red pepper flakes on top for a little heat. I must admit, it was so yummy I ate a few spoonfuls before I even got it out of the processor!
     
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Tweaks

  1. This pesto is fantastic! I used walnuts instead of almonds, only because I was out of them, and reduced the oil to maybe 1/4 C which is my personal preference because I knew I would be eating a LOT of this. Just dumped everything in the processor and it came out smooth and perfect for my pasta, just sprinkled a bit of crushed red pepper flakes on top for a little heat. I must admit, it was so yummy I ate a few spoonfuls before I even got it out of the processor!
     

RECIPE SUBMITTED BY

I'm a health-conscious vegan with a serious sweet tooth. A lot of my first recipes on here weren't vegan, but they're family favorites that can be easily adapted. I'm broadening my horizons and learning how to a) cook easy but tasty food, and b) be patient and cook more time consuming dishes. I'm passionate about mathematics, yoga, tasty food, dancing, the love of my life (also known as Tim), and our cat Moo. I work in the math department of a small liberal arts college for now. I hope to get my PhD in pure math (not sure exactly which field yet). I'll try anything once (as long as it doesn't involve eating anything from anything with orifices). My favorite comfort food cookbooks are How it All Vegan and Vegan Vittles, which adapt a lot of familiar dishes into animal-friendly alternatives. I can usually be found curled up working on a proof or a good book. My biggest pet peeve is too much sugar in prepared food!
 
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