Cilantro Pesto

A yummy vegan pesto that stands alone as its own dish or compliments many different meals. This recipe is easy to make and sure to bring a smile to your face.

  • Author: Jenpardee
  • Prep Time: 30 minutes
  • Total Time: 30
  • Yield: 1-2 cups 1x
  • Category: Vegan
  • Method: fresh
  • Diet: Vegan


  1. 2 bunches of fresh cilantro (if the bunches are small you can use 3)
  2. 1 bunch of parsley
  3. 2 large garlic cloves
  4. 1/2 cup of crushed cashews
  5. 3 tablespoons (or a splash) of olive oil
  6. 1/2 teaspoon of salt
  7. A splash or up to 1/4 cup of water


  1. trim the stems off the parsley and cilantro
  2. crush the garlic with a crusher
  3. crush the cashews if you have whole or halves. The cashews needs to be well crushed to give the creamy texture before they are buzzed in the Magic Bullet
  4. Pack the parsley and cilantro, olive oil, cashews, salt and a splash of water into the magic bullet. If it is packed too tightly it may take some shaking up and down or a bit of extra water. If the pesto is too runny after mixing just blend in some more cashews and it will thicken it up.


For folks who don’t want it to be too spicy you can go easy on the garlic. The cashews absorb the garlic and the salt.

The parsley helps the flavors blend well and will keep the pesto green. You can reduce the amount to have more cilantro flavor in the foreground.

Keywords: pesto, cilantro pesto, green, sauces