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Cilantro Pesto
Use this creamy pesto as a luscious topping for pasta, potatoes, rice, or vegetables. It is also fabulous spread in a thin layer on fresh Italian bread and topped with thinly sliced tomato.
Yield:: 1 cup
  • ⅓ cup pine nuts or coarsely chopped walnuts
  • ¾ cup crushed, lite silken tofu (firm)
  • I cup fresh cilantro leaves, packed
  • 2 Tablespoons light miso
  • I Tablespoon olive oil
  • I Tablespoon Red Star Vegetarian Support Formula nutritional yeast flakes
  • I to 2 cloves garlic, minced or pressed
  • heaping ¼ teaspoon salt
  1. Place the nuts in a small dry skillet, and toast them over medium-high heat, stirring constantly, until they are golden brown and fragrant, about 3 to 4 minutes. Remove the skillet from the heat, and immediately transfer the nuts to a food processor fitted with a metal blade. Add the remaining ingredients and process the mixture until it is smooth.

  2. Serve immediately, or transfer the pesto to a storage container, and chill it in the refrigerator. The chilled pesto will be at its peak of flavor if served within 4 hours

  3. The Cook's Secrets:
  4. Fresh herbs are the secret to making fabulous pesto. If you prefer, traditional fresh basil leaves may be substituted for the fresh cilantro.
Nutrition Information
Serving size: 2 Tbsp Calories: 68 Fat: 5 gm Carbohydrates: 3 gm Protein: 4 gm


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