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Meatless Monday: Cilantro Pesto

Meatless Monday: Cilantro Pesto

Pesto is a lovely, versatile thing, and I’m all about its warmth and simplicity. This cilantro version from Simply Recipes uses no garlic or cheese, so it’s completely vegan. And it has a longer freezer life, because garlic can develop bitterness if it’s been in the freezer too long.

Cilantro Pesto Recipe

Prep time: 5 minutes. Makes about 1 cup.


  • 2 cups, packed, of cilantro, large stems removed
  • 1/2 cup blanched almonds
  • 1/4 cup chopped red onion
  • 1/2 teaspoon chopped and seeded serrano chile
  • 1 teaspoon Kosher salt
  • 1/4 cup olive oil

You can add more serrano chiles if you like things hot. A full teaspoon will give you a nice, warm pesto.


In a food processor, pulse the cilantro, almonds, onion, chile, and salt until well blended. With the food processor running, slowly add the olive oil in a steady stream.

Add more oil as needed for your use.

Whatever you don’t use, you can freeze. Line a ice cube tray with plastic wrap and fill in the individual cube spaces with the pesto. Freeze and remove from the ice tray, put in a sealed freezer bag for future use.

[photo by flickr user little blue hen]

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