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Vegan cilantro basil pesto

With a combination of basil, cilantro, and pistachios, this is my favorite way to make pesto. Makes roughly 1 cup of pesto.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Sauce
Cuisine: Italian, Vegan
Keyword: dairy free, dinner, gluten free, lunch, summer
Servings: 4 people
Calories: 164kcal
Author: Cadry Nelson

Ingredients

  • 3 cups fresh basil leaves lightly packed
  • 1 cup fresh cilantro rough stems removed, lightly packed*
  • 3 cloves garlic
  • 2 Tablespoons freshly squeezed lemon juice
  • 1/2 cup shelled pistachios roasted and salted
  • 2 teaspoons white miso paste
  • 2 Tablespoons extra virgin olive oil
  • Salt to taste

Instructions

  • In a food processor, combine basil, cilantro, garlic, lemon juice, pistachios, and miso paste. Once fully combined, drizzle extra virgin olive oil through chute while the food processor is spinning, until it has become a smooth sauce. You may need to stop once or twice to scrape down the sides. Taste and add more salt, if needed. (Remember, both the miso paste and pistachios are salty.)

Notes

*Replace with more fresh basil leaves if you're not a fan of cilantro.

Nutrition

Calories: 164kcal | Carbohydrates: 6g | Protein: 4g | Fat: 14g | Saturated Fat: 1g | Sodium: 115mg | Potassium: 240mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1285IU | Vitamin C: 8.7mg | Calcium: 55mg | Iron: 1.3mg