Greetings fellow foodies,
Today I posted this recipe on my Facebook page, but I wanted to post it here for all the people who are not connected on Facebook. I don’t know about you, but I absolutely love cilantro! I love the fresh smell and taste it brings to many dishes. This recipe I found recently, but altered just a tad as I made it, so I just had to share it with you because it has become my new obsession! I swear, I want to just eat it plain. That’s allowed, right?
Before I post it though, I need to at least share some beneficial nutrition info about this amazing herb (after all, I am a Nutrition Educator, right?). First off, did you know that herbs are the leaves of plants and spices are the seeds? Cilantro comes from the leaves of the coriander plant and is known for it’s high fiber content as well as for providing a decent amount of calcium. It has anti-diabetic properties and is also anti-inflammatory because of its high concentration of antioxidants.
Another healing fact about cilantro is that it can naturally help chelate (rid) the body of toxic heavy metals such as mercury, lead, or aluminum for instance. The most common source of heavy metal toxicity is metal dental amalgams (I highly recommend having them safely removed, if you still have any in your mouth).
Cilantro can be used in many dishes from guacamole, salsa, soups, curries, tofu, chutneys and of course, the one you have all been waiting for; PESTO! Don’t worry, I didn’t forget that’s why you are all here! 🙂 I hope you enjoy this simple (and raw) recipe as much as I did and if you are interested in more foods you can incorporate into your diet that can help you heal, contact me! Also, if you try this recipe (or plan on doing so), tell me about it! I love comments!
1 clove garlic
½ cup raw cashews
1 cup packed fresh cilantro leaves, washed
2 tablespoons fresh squeezed lemon juice
6 tablespoons extra virgin olive oil
Sea salt to taste (about 1/4 tsp is what I used)
Put the cilantro and oil in blender (I used my Vitamix and it worked perfect!) and process until the cilantro is chopped. Add the rest of the ingredients and process until you get a delicious looking paste.
I then added about 1/3 cup of the pesto and a bit more olive oil to 2 cups cooked quinoa pasta and it was divine.