Wednesday, February 26, 2014

Oil-Free Creamy Cilantro Pesto

We are gearing up for spring around here, with the bunnies coming out in full force.  I am excited to plant my spring garden, and this year we will definitely be doing a bunch of herbs, as they are easy to grow and quite expensive at the store. So, to celebrate the coming of spring and maybe to liven up your St. Patty's day meal, here is a nice green sauce to dress potatoes, rice, burritos, tacos, even pasta!

Makes about 2 cups
2/3 cup white beans, rinsed and drained, if canned
1/3 cup raw, shelled hemp seeds
1/2 medium, ripe avocado
1 cup packed cilantro leaves
3/4 tsp. salt
2 Tbsp. lime juice
1/4-1/3 cup plain non-dairy milk (I usually use rice milk. For an extra creamy texture, use coconut.)

Puree all of the ingredients in a food processor or blender, starting with 1/4 cup non-dairy milk and adding more as necessary to get a smooth consistency.

This recipe is linked to Allergy-Free Wednesday Gluten-Free Wednesdays Wellness Weekend  Healthy Vegan Fridays


  1. What a wonderful way to satisfy my creamy cravings! I love this cilantro pesto recipe! So glad I hopped over from Healthy Vegan Fridays! All the best!

    1. Thanks for your positive comments, Deborah! I am glad you like the recipes :o)