Vegan Cilantro Jalapeño Pesto
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.
Ingredients
- 1 ½ cups packed stemmed cilantro leaves (leaves from about 1 large bunch)
- ⅓ cup raw pepitas
- ⅓ 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
- ½ teaspoon sea salt or to taste
Instructions
- 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.
Notes
*Whether or not you seed the jalapeños is up to you and your spice preferences! I seed one and leave the seeds in the other for a medium level spiciness. If you want a real kick, leave the seeds in both jalapeños. If you want a mild pesto, seed both peppers.