Tuesday, November 1, 2016

Vegan Hazelnut Cilantro Pesto Recipe

Homemade pesto is simply the best! You can make this amazingly delicious vegan pesto in 30 minutes or less! Enjoy it in pasta, as a pizza sauce, with olives on toasted bread and even salad dressing. Use a couple of spoon of this pesto, add 1/4 cup of lemon juice and use it over salads and also roasted veggies.  

1. 2 Cups of cilantro leaves washed and drained (use salad spinner). You can substitute cilantro with basil, parsley or dill.
2. 1 Cup toasted hazelnut
3. 1 Cup EVOO
4. 8 Medium size peeled garlic cloves lightly chopped
5. 1/5 Tsp. sea salt
6. 1 Tsp. lemon rind
7. 1 Tbsp. lemon juice


In a food processor pulse hazelnut a few times until they are chopped coarsely. Add garlic and cilantro and pulse a few more times until they are mixed, but still the texture remains coarse.  So, it is best that you pulse and check the mixture instead of continually pulsing. The intent is to make a rustic pesto so that you can taste and see each ingredients.  Add EVOO, sea salt and lemon juice and pulse additional 3-4 times.  Add lemon rind, juice and mix with a spoon so that the rinds stay intact.


Chef Ellie Lavender
Vegan Mediterranean Personal Chef
Culinary Instructor
Lavender Design + Cuisine

Copyright © 2016 Lavender Design + Cuisine, All rights reserved.