Cilantro is a great addition to many recipes but typically you only need a small amount and you end up with a lot left over and it usually goes to waste. Well this is a treat because I’ve finally found something to do with the extra cilantro. Cilantro pesto is a recipe that is cardiovascular protective because it contains nuts, garlic, olive oil and the cilantro itself is a great liver detoxifier helping balance cholesterol in the body. I thought that it would be very bold in flavour since cilantro is a stronger tasting herb, however, I was pleasantly surprised at how mild it becomes when combined with the other ingredients.
Cilantro Pesto
· ½ cup of raw almonds, cashews, pine nuts, walnuts, hazelnuts, flaxseeds or pecans or a combination –I use a combination of all of them except pine nuts
· 1-2 cloves of garlic
· 1 cup fresh cilantro leaves, washed and torn off stem, packed
· 2 tablespoons fresh lemon juice
· 1/3 cup unfiltered raw olive oil
Put nuts in food processor, blender or magic bullet and process to make ½ cup. Add all other ingredients and process. If it gets to thick add ½-1 tbsp more of olive oil and process. Serve over brown rice pasta or on veggie burgers (see recipe).
Cilantro Pesto
· ½ cup of raw almonds, cashews, pine nuts, walnuts, hazelnuts, flaxseeds or pecans or a combination –I use a combination of all of them except pine nuts
· 1-2 cloves of garlic
· 1 cup fresh cilantro leaves, washed and torn off stem, packed
· 2 tablespoons fresh lemon juice
· 1/3 cup unfiltered raw olive oil
Put nuts in food processor, blender or magic bullet and process to make ½ cup. Add all other ingredients and process. If it gets to thick add ½-1 tbsp more of olive oil and process. Serve over brown rice pasta or on veggie burgers (see recipe).
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