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

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