This vegan pesto is so good, you’ll never notice that it’s dairy-free! It only takes about 10 mins to make from start to finish which means you can enjoy it very quickly. Serve this in sandwiches, with pasta, or as a topping for thickly sliced heirloom tomatoes. If you have recipe you would like to see me make, let me know in the comments below. Let me know of what you think of this recipe on via twitter or instagram(@vegetarianbaker & #thevegetarianbaker)
Place the walnut halves and garlic cloves in the bowl of a food processor & pulse nuts and garlic about 10 times, or until all pieces are chopped small.
Add the olive oil, basil and cilantro leaves. Pulse the until smooth.
Season the mix with salt and pepper and place the lid back on. With the motor on low.
Once you’ve added it all, turn the machine off and scrape down the sides of the bowl with a spatula.
Return the lid and pulse the pesto another couple times, just to ensure that everything is fully incorporated.
Scrape the pesto into a container if you’re not using it right away. Cover the surface of it with a tiny film of olive oil, just to preserve the color. Put a lid on it and store in the refrigerator until ready to use.