My memories of pesto go back to being a kid, when my mom grew basil in the herb garden and would make big batches of amazing pesto throughout the summer. Have you ever frozen extra pesto (or any sauce for that matter) in ice cube trays? My mom would do this and it’s brilliant — you can just pop out a cube anytime you need some pesto in your life.
Which is often.
Since getting the best gift ever — AKA my food processor — I have been known to make pesto out of any and everything. So, when I had some leftover cilantro from these Southwestern Sweet Potato Romaine Wraps with Cabot Pepper Jack Cheese, I made the obvious decision.
The only problem was that I didn’t have enough left to make full-blown cilantro pesto. Then I realized I had baby spinach in the fridge, and I could use it to extend the cilantro. And life was good again.
SIDE NOTE: I always have a giant box of organic spinach (I use Earthbound Organic) in my fridge and I recommend you do the same. I add it to eggs, use it as a salad base, add it to smoothies, soups and stir-fries, and more. It’s a great way to amp up the nutrition of your food and I find that the spinach in the plastic “boxes” stays fresh much longer than the kind packaged in bags.
Admittedly, this pesto was made to be a topper to a Coconut Curry Butternut Squash & Beet Soup that I’ll be posting later this week — I know, such a tease — but it is seriously delicious and can stand completely on it’s own. As in, I’ve been eating pesto by the spoonful. I’m not ashamed, though. You totally would do it too.
Vegan Cilantro Lime Pesto
Mix this in with eggs, add vinegar and serve as a dressing, use as a dip for veggies, eat it plain OR drizzle it over the Coconut Curry Butternut Squash & Beet Soup recipe I’ll be posting in a few days.
- 1 cup fresh cilantro
- 3 cups fresh spinach (such as Earthbound Organic)
- 3/4 cup walnuts (raw or roasted, whatever you fancy)
- 1/3 cup grapeseed or olive oil
- Juice of 1 1/2 limes
- 2 tsp. lime zest (about 1/2 a lime worth)
- 1 tsp. salt
- 1 tsp. garlic powder
- 1 tsp. lemon peper (or ground black pepper)
- Wash cilantro and remove last 2″ of the stems (you can keep some of the stems on — they’ll all get ground up anyway)
- Add cilantro and remaining ingredients to a food processor. Process until smooth.
This Thursday, I’ll be posting the most perfect, six-ingredient vegan soup recipe that is even better when topped with Cilantro Lime Pesto. Get ready, kids.