What's New?

  • Mexican Cauliflower Rice

    Looking for a keto-approved, Whole-30, paleo, grain-free alternative to rice? This Mexican cauliflower rice is [...]

  • Raw Vegan Lemon Bars

    The best thing about a citrusy dessert, like these raw vegan lemon bars, is that the tartness balances the [...]

  • Tahini Ginger Salad Dressing

    People who say salad dressing is difficult to make have not made this dressing. Ready your bowl and whisk because [...]

  • Zucchini Noodles With Avocado Kale Pesto

    This raw vegan entree is all about the sauce! Toss those zoodles in a creamy avocado kale pesto and you're dinner [...]

Cilantro Jalapeno Pesto

  11 rater(s)

This spicy pesto can be used as a sauce, spread, dip, or marinade. We are sure that there are myriad uses for this, but we like it on zucchini noodles or as a dip. Try it out and let us know how you like it.

  • Prep Time: 5m
  • Total Time: 5m


  • 1/2 c raw almonds, chopped
  • 1 large bunch cilantro, large stems removed
  • 1 jalapeno, seeds removed
  • 2 garlic cloves
  • sea salt and pepper, to taste
  • 1/4 c olive oil (plus more if necessary)


  1. Place all of the ingredients, except the olive oil, into a food processor and blend. While it is blending, slowly add the olive oil.
  2. Add more or less olive oil to achieve your desired pesto consistency.
  3. Store in an airtight jar in the fridge for up to a week.