I love cilantro. I know there are people who say it tastes like soap but it is a herb I enjoy with almost everything.
Cilantro pesto is a fun alternative to basil pesto. It is great on pasta, sandwich rolls, salads and pizza! Spread it on tomato slices for a tasty side dish or snack. Possibilities abound!
Cilantro Pesto
Ingredients
1 large bunch (or 2 small bunches) of fresh cilantro, roots trimmed, washed, spun, dried and roughly chopped
1/4 activated walnuts (or cashew + hemp seed ‘parmesan cheese’)
1-2 cloves garlic, peeled and roughly chopped
1 tsp fresh lemon or lime juice
1/4 tsp Himalayan pink salt (optional)
1 tbs extra virgin olive oil (optional)
Method
Prepare the cilantro, garlic and squeeze the lemon juice.
Sterilise a small glass jar in a pot of boiling water for several minutes. Air dry on the counter. Place lid in hot water for several minutes and air dry on the counter, inside facing up.
In a small twister jar (or equivalent) of a blender, add the lemon juice, cilantro, walnuts and garlic. Run until you have a thick paste. Add in the olive oil and salt if using. Blend briefly until mixed in. Taste and adjust flavours as needed.
Store in a small, sterilised jar in the refrigerator.
