Although not as commonly used in standard American food, cilantro pesto actually has deeper roots in the Mediterranean than the popular basil version.
Perfect as a garnish for meats, tossed with vegetables, piled on spaghetti squash, or as a side with eggs, this cilantro pesto is brightly flavored, creamy and totally delicious.
Some experts have even suggested that it would be beneficial to include a few tablespoons cilantro pesto into the diet for its anti-inflammatory and detoxifying effects.
The best part: it only takes about 5 minutes to make!
3 cups or one large bunch fresh cilantro, washed and dried
1/2 cup sprouted pine nuts, sprouted cashews or sprouted walnuts
1/2 cup unfiltered extra virgin olive oil
1/2 tsp sea salt
1-2 cloves garlic
Juice from 1/2 lemon
Add all ingredients to food processor and blend until smooth. Pesto will keep in a well sealed container in the refrigerator for several days, or is easily frozen for later use.
This info and recipe taken from Radiantlife.com