Aw yeah, cilantro pesto ya’ll!
Basil is no longer getting all the glory (even though it is damn delicious and deserves a lot of glory). This here cilantro pesto though, so good for us cilantro lovers. If you’re like me, ya can’t get enough cilantro, ever.
It’s pretty powerful stuff too. Cilantro is an amazing herb for detoxifying your body. The chemical compounds that make up cilantro actually bind to heavy metals found in the body (think mercury from fish) and then help to eliminate those heavy metals through your waste. It’s also great for digestion and high in vitamins K and A.
So here’s a pesto you can use for tacos, fajitas, as a chip dip, or a fancy spread for a crostini. Or, on pasta, (duh).
Enjoy folks! Let me know how you use this, because…. obviously I want to try it too! Don’t keep your ideas all to yourself! Tag me and #insightfulbite on Instagram! I feel like this would be really good on a massive veggie wrap, yes? Of course.
Thanks for reading!
| Cilantro Pesto | Print |
- 1 bunch of cilantro, leaves only (about 2-3 loosely packed cups)
- ½ cup almonds, raw and unsalted*
- 3 Tablespoons olive oil
- juice of ½ a lemon
- ¼ cup water
- ½ teaspoon salt
- 1 clove garlic
- Place all ingredients into a food processor and blend until evenly combined.
- Season to taste with salt and pepper. I like salt, so I added more!
- Store in an airtight container for up to 1 week in the refrigerator.
**If using as a spread or for tacos/fajitas, recipe is great as is. If using with pasta, add an additional two tablespoons of olive oil before mixing with pasta. Alternatively you could try adding two tablespoons of pasta water instead of olive oil.
