Name: Spicy Cilantro Pesto
Prep time: 5 min
Total time: 10 min
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

Prep-time: 5 minutes / Ready In: 10 minutes
Makes about 1 cup
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An appealing alternative to traditional basil pesto, this goes well with a variety of foods.

From The Forks Over Knives Plan

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By Del Sroufe, Oct 1, 2012

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.

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Martha Courtney8 months ago

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

Catherine8 months ago

Has anyone tried substituting basil for cilantro in this recipe?

Samar jadeed1 year ago

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

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about the author

Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.

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