Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Raw Vegan Cilantro Pesto
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- #98750
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 cups loosely packed cilantro leaves (stems removed)
2 tablespoons slivered almonds
2 tablespoons Parma (or homemade vegan Parmesan)*
2 tablespoons olive oil
2 tablespoons lemon juice
2 cloves garlic
3 teaspoons water (depending on desired consistency)
1/4 teaspoon sea salt
directions
Blend all ingredients in a food processor and blend until smooth. Use more or less water to get the thickness you desire.
* Parma is a vegan Parmesan made from walnuts, nutritional yeast, and salt. You can also make your own vegan Parmesan by blending equal parts walnuts and equal parts nutritional yeast flakes in a food processor, then adding salt to taste.
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Nutritional data has not been calculated yet.
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