Re: Cilantro Pesto Recipes

First, exactly what is a bunch of cilantro? A bunch can vary from very small to very large. Therefore, any pesto needs a LOT of tasting, and then the addition of more of some of the ingredients. I once started with 3 huge bunches and ended up with 4 cups of pesto.

If it is too thick, add more olive oil.

I use all of the cilantro, including the stems.

I’ve read that you can freeze it, in serving size portions.

I mix this in the food processor or in the VitaMix. The VitaMix makes it smoother.

These recipes are just a starting point.

You’ll notice that cilantro, nuts, oil, lemon or lime juice, garlic, salt are the main ingredients. Grated parmesan just seems to make it “smoother”.

Be creative, have fun!

CILANTRO PESTO

1 bunch fresh cilantro, rinsed and dried (approximately 3 cups, loosely packed)
1/2 cup grated parmesan cheese
1/2 cup walnuts, (toasted?)
2 cloves garlic
Juice one lime
1/2 cup extra virgin olive oil
1/2 teaspoon Sea Salt or to taste
Makes about 2/3 cup.

CILANTRO PESTO

2 cups fresh cilantro leaves
1/4 cup nuts
3 tablespoons grated Parmesan
1/2 teaspoon ground cumin (forget cumin)
3 cloves garlic, minced
1 tablespoon lemon juice or lime juice
1/2 teaspoon salt
1/4 cup olive oil (or more)
Combine in food processor, blending until smooth or slightly chunky.

CILANTRO PESTO
(This needs salt!)
(From “Alternatives” – Dr. Williams, June, 1998)

1 cup packed fresh cilantro leaves
6 tablespoons olive oil
1 clove garlic

In processor, blend until cilantro is chopped.

2 tablespoons lemon juice
1/2 cup almonds, cashews or other nuts

Add rest of ingredients, blending until smooth.
Eat a couple of teaspoonfuls a day, for 2 or 3 weeks. Repeat one or 2 times a year. (To remove heavy metals.)