• Prep-time: / Ready In:
  • Makes about 1 cup
  • Serving size: ¼ cup
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An appealing alternative to traditional basil pesto, this goes well with a variety of foods.

Find this recipe and more in the Forks Over Knives Recipe App.

By Del Sroufe,

Ingredients

  • 2 cups packed cilantro
  • ¼ cup hulled sunflower seeds, toasted, optional
  • 1 jalapeño pepper, coarsely chopped
  • 4 cloves garlic, peeled and chopped
  • Zest and juice of 1 lime
  • Salt to taste
  • ½ package extra firm silken tofu (about 6 ounces), drained
  • ¼ cup nutritional yeast, optional

Instructions

  • Combine the cilantro, sunflower seeds (if using), jalapeño pepper, garlic, lime zest and juice, salt, tofu, and nutritional yeast (if using) in the bowl of a food processor and puree until smooth and creamy.
Nutritional Information:

Per serving (¼ cup): 62 calories, 6.6 g carbohydrates, 4.4 g protein, 2.7 g total fat, 0.3 g saturated fat, 0 g cholesterol, 41 mg sodium, 1.1 g fiber, 1.8 g sugar

Note: Nutritional information is provided as an estimate only.

Comments (3)

(5 from 1 vote)

Recipe Rating

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Martha Courtney

Could you please offer a suggestion if folks do not care for cilantro? Parsley? Thank you!

Catherine

Has anyone tried substituting basil for cilantro in this recipe?

Samar jadeed

Amazing. I’ve made this several times and everyone loves it.

About the Author

Headshot of Def Sroufe

About the Author

Del Sroufe

Chef Del Sroufe currently works as Culinary Specialist at the T. Colin Campbell Center for Nutrition Studies (CNS) and host of CNS Kitchen, a free CNS community that offers members all the tools they need to live a successful whole-food, plant-based (WFPB) lifestyle. Sroufe has been cooking in vegetarian, vegan, and WFPB kitchens for 34 years. He has operated his own vegan bakery and a vegan meal-delivery service. He was the executive chef at Wellness Forum Foods, where he ran a successful catering service. He developed a line of in-the-bag mixes that could be shipped all over the country and taught cooking classes to the public and health care professionals looking to offer culinary education to their clients. Del is a public speaker and cookbook author. His first cookbook, Forks Over Knives: The Cookbook, was on the New York Times Bestseller list for more than 37 weeks. He also authored Better Than Vegan, which tells the story of his struggle with weight management and how he lost more than 200 pounds on a low-fat, plant-based diet. Sroufe’s other cookbooks include The China Study Quick and Easy Cookbook and The China Study Family Cookbook.
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