This vegan cilantro jalapeño pesto is packed with flavor, easy to make, and incredibly versatile. Spread it on toast, toss it with heaps of warm pasta, or slather it between your favorite veggie-laden sandwich. The world is your spicy pesto canvas.
We’re settling into suburban life quite nicely over here.
The boxes from the move are mostly unpacked and the empty spaces reserved for new furniture are mostly filled. Yesterday, Dan even said, “Wow, this really feels like home now.”
I’d have to agree.
Amazing how just a few weeks can transform a foreign space into a home. Of course, ‘home’ is more a state of mind, isn’t it? And most importantly, it’s the people we surround ourselves with. It’s Dan, it’s Sloane, and it’s myself, too.
As we’ve settled into this place we now call ‘home’, I’ve established a rhythm in the new kitchen, too. My body now moves around to the cupboards and drawers with ease and swiftness instead of the confusion it did just a week ago—where’d I put that dang spatula??
With spring upon us, I’ve found myself craving all the fresh, vibrant things. Truth be told, the foods my body craves in the winter leave quite a lot to be desired in terms of eye appeal. But every year when winter turns to spring, in step the renewed cravings for all the bright, beautiful things.
This cilantro jalapeño pesto being one of my current favorites.
As with most pestos, it comes together in a flash, requiring all of 10 minutes to prepare. But even more lovable than its ease is its versatility. It can be tossed with warm pasta, slathered over toast and topped with avocado, spread over bread in your favorite veggie sandwich, or even swirled into hummus for a flavorful green twist on a classic dip.
To make it, you’ll add the following to a food processor:
Pulse several times, or until ground into a coarse pesto like so…
Then, serve it as you please.
I love tossing it with warm linguine pasta and sprinkling on a pinch of crushed red pepper flakes for the ultimate zesty, spicy pasta.
Perhaps even more wonderful is this pesto’s use in avocado toast. It’s good. So, so good.
Specifically, I recommend the following: Toasted sourdough slices slathered with the pesto and topped with sliced avocado. Finish with a drizzle of olive oil, malden sea salt, hemp hearts, red pepper flakes, and some fresh jalapeño slices.
I hope you enjoy this easy, versatile, and zesty vegan pesto as much as I do!
Vegan Cilantro Jalapeño Pesto
- 1 1/2 cups packed stemmed cilantro leaves (leaves from about 1 large bunch)
- 1/3 cup raw pepitas
- 1/3 cup shelled hemp seeds (i.e., hemp hearts)
- 2 medium jalapeños, stemmed (see note*)
- 2 tablespoons cold-pressed olive oil
- 1 tablespoon fresh lime juice
- 1 to 2 cloves garlic, smashed and peeled
- 1/2 teaspoon sea salt or to taste
- Add all ingredients to a food processor and process for 1 to 2 minutes or until just shy of smooth, stopping to scrape down sides as needed.
- Refrigerate until ready to use.
- Serve on pasta, sandwiches, crackers, avocado toast, etc.