Super Green Vegan, Gluten-Free Cilantro Pesto Zaghetti

If you're looking for a super quick and bright dinner or lunch recipe that's packed with nutrients and greens, look no further! This cilantro and spinach based pesto is exploding with flavor and color, you can use this pesto for zucchini noodles like I did, regular noodles, as fresh bread or cracker dip, or to make a springy pesto cauliflower crust pizza! If you are the type that does not like cilantro, you can sub cilantro for basil for a more traditional pesto. Enjoy!

leftovers spread on top of cauliflower pizza crust!

Super Green Cilantro Pesto Dip Sauce: Vegan, Gluten-Free
by Sarah Farsh March 10th, 2020

• 5-7 cloves garlic
• 1/4 cup blanched almonds or raw cashews (can sub with pumpkin seeds or sunflower seeds if you can't eat nuts)
• 2 cups cilantro (or basil)
• 2 cups baby spinach
• 2 limes, juiced
• 2 tbsp green onion
• 2 tsp kosher salt
• 1 tsp black pepper
• 1/2 tsp olive oil
• splash water

In a VitaMix or food processor, pulse all ingredients together until smooth. Be careful not to cream or over blend into juice, so PULSE, PULSE, PULSE! Serve with zucchini noodles and roasted tomatoes, or whatever you like! It also makes a great dip for bread, crackers, or pizza spread topping.