Cilantro Pesto

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


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

This Cilantro Pesto recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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