Vegan Cilantro Mint Pesto
Vegan Cilantro Mint Pesto is a Southeast Asian inspired green sauce that's vibrant and refreshing. It's easy to make and you can use it in many different ways!Yield: about 1 cup / 250 g
Servings: 0
Ingredients
- 1/3 cup unsalted peanuts roasted or unroasted
- 1 bunch cilantro, roughly chopped
- packed 1 cup mint leaves
- 1 jalapeno seeds partially removed
- 3 tbsp roughly chopped shallots
- 2 tbsp roughly chopped ginger
- 1/2 tbsp lime zest 1/2 tbsp= about zest from 1 lime
- 1 tbsp lime juice 1 tbsp= about juice from halved lime
- 3/4 tsp sea salt adjust to taste
- 1/4 cup neutral oil I use sunflower oil
Instructions
- Place peanuts (roasted or unroasted) in a frying pan. Dry roast over medium heat for about 5-7 minutes until aromatic and lightly browned. Set it aside.
- In a food processor, combine cilantro and mint. Pulse until finely chopped. Scrape the side with a spatula if necessary.
- Next, add the roasted peanuts, jalapeno, shallots, ginger, lime zest, lime juice, and sea salt. Pulse again until finely chopped. Scrape the side if necessary.
- With the processor running, slowly pour neutral oil. Process until smooth.
- Use immediately for the freshest taste and the aroma or store in an airtight container.
Notes
Suggestions of Use
- Sauce
- Dressing
- Spread
- Dip
- Use immediately for the freshest taste and the aroma.
- Add a garlic clove as an option if you enjoy garlicky taste
- Add a garlic clove if you enjoy garlicky taste
- Use other type of neutral oil such as sesame oil (untoasted) and safflower oil as a substitute
- If you don’t use it right away, store in an airtight container with a thin layer of extra neutral oil poured to cover the surface and keep refrigerated for up to 2 days or freeze.
Did you make this recipe?Mention @plantbased_matters or tag #plantbased_matters!