Description
A zippy, spicy pesto with Mexican flavours. Delicious on spiralized veggies, pasta, quesadillas, and sandwiches.
Ingredients
Scale
- 1/2 cup pepitas (raw shelled pumpkin seeds) or raw sunflower seeds
- 2 cups cilantro (about two small bunches- some stems are okay)
- 1 cup chopped green kale
- 1/2 cup freshly squeezed lime juice (yes, that is correct; it might seem like a lot, but it’s worth it)
- 1/4 cup nutritional yeast
- 1/4 cup extra virgin olive oil
- 3 medium cloves of garlic, minced
- 1 medium ripe avocado, pitted and flesh scooped out
- 1 jalapeno, stem removed and finely chopped (include the seeds for a spicier pesto)
- 1 tsp fine sea salt
- Freshly ground black pepper, to taste
- 1/4 cup water
Instructions
- Add all ingredients except for the water in a food processor fitted with the ‘S’ blade.
- Turn on the motor and process until smooth, pausing to scrape down the sides of the food processor as needed with a spatula. With the motor on, add the water through the upper tube. Continue processing until completely smooth and creamy.
- Transfer the pesto to an airtight glass jar or container and store in the refrigerator for up to a week.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: raw vegan
- Cuisine: Vegan, Mexican
Keywords: vegan pesto, cilantro jalapeno pesto, jalapeno recipe, cilantro dip, Mexican pesto, raw vegan pesto recipe
