Whole Food, Plant-Based Recipe Cilantro Pesto Dip and Chips

Ingredients

• 1 bunch fresh cilantro leaves
  

• ½ cup pine nuts
  
• 1 clove garlic
  
• 1 lemon, juiced
  
• 1 T nutritional yeast, non-fortified (Anthony’s brand taste the best to me)
  
• ½ cup water
  
• Wheat or corn sprouted tortillas*

Instructions

For the pesto

1. Strip the cilantro leaves off their stem.
2. Into the blender jar of a high speed blender, add the cilantro leaves, pine nuts, garlic, lemon juice, nutritional yeast and water, then blend until smooth.
3. Store in the refrigerator in a labeled glass jar.

For the chips

1. Spread the tortillas or potato slices onto a piece of parchment paper with space in between each item.
2. Place them into the microwave oven for 2 minutes to crisp and lightly brown. Typically ready at 1 minute 50 seconds.
3. Allow the chips to cool a bit, then use your hands to break the tortillas into bite sized triangles, rectangles or any kind of shape, and serve.

Chef's Notes