Serves: 5
Total Calories: 1
Yield: 1 cup

4 cups coarsely chopped cilantro
1/2 cup pine nuts
1 clove garlic pressed
2 tablespoons flaxseed oil
1/4 cup dulse flakes
pinch

1. Place the cilantro, pine nuts, garlic, and oil in a food processor. Blend until the cilantro and nuts are well chopped and the mixture is well blended.
2. Transfer the mixture to a bowl, add the dulse and ascorbic acid (if using), and mix well.
3. Use immediately or refrigerate in a covered container up to four days. You can also freeze the pesto up to six months.

For a Change . . .
* Substitute equal amounts of walnuts or pumpkin seeds for the pine nuts, olive oil for the flaxseed oil, and soy Parmesan for the dulse.

Nutritional Facts:

Serves: 5
Total Calories: 1
Calories from Fat: 0

More Recipes from the Vicki's Vegan Kitchen Cookbook:
Quick 'N Easy Tomato Sauce
Luscious Tomato Garlic Sauce
Easy Tahini Sauce
Cilantro Pesto
Garden Sauce
Vegan Pesto
Light Tahini Sesame Sauce
Bechamel Sauce
Mushroom Wine Sauce
Red Pepper Sauce
Spinach Green Sauce
Tofu Mushroom Sauce
Sun Dried Tomato Cream Sauce
Tahini Miso Sauce
Golden Cashew Cream
Cashew Bechamel
Down South "Milk" Gravy
Pot Liquor Sauce
Spicy Peanut Sauce
Fresh Mango Chutney
Cranberry Fruit Sauce
Wild Blueberry Coulis
Cashew Cream Sauce
Sunny Citrus Sauce
Safe Citrus Peel
Herbed Pecan Condiment
Soyannaise
Tomato Salsa
Bell Pepper Relish
Arame Condiment
Gomashio
Roasting Bell Peppers
Apple Tahini
Tartar Sauce
Prune Date Sauce
Daikon Condiment