An appealing alternative to traditional basil pesto, this goes well with a variety of foods.

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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.

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 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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