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Week of October 11, 2016 - From the Recipe Box - Cilantro Pesto

Monday, October 10, 2016 10:17 PM | Wise Woman (Administrator)
Cilantro Pesto



Cilantro greens grow from coriander seeds. It is easy to grow, even inside.* A quarter-cup (6 tablespoons) daily needed to reduce mercury or lead in the blood.

  • 1 cup fresh, unwashed cilantro greens, no stalks
  • 3-6 large cloves garlic, peeled
  • salt (this is really important, as it helps grind the herb)
  • extra virgin olive oil, at least a cup

I always use a machine to make pesto. My Mini-Prep has made hundreds of jars of pesto and is still going strong. A blender will do the job, too, but you will need to use more oil, so your pesto will be a little thinner in texture.

Coarsely chop the cilantro greens. Coarsely chop the garlic. Put a layer of greens, a bit of garlic and some salt in your machine. Repeat. Add oil, lots of oil, more oil than that even. Blend well. Add more greens, garlic and salt. Blend. If it looks too dry, add more oil. Repeat until the machine is full or you have used all your greens.

* Cilantro for sale in stores is often grown in countries where fecal contamination of food frequently occurs. Since preparing cilantro pesto will magnify the bacteria on the cilantro, this type of contamination could be life-threatening. For safety sake, grow your own cilantro or know your producer.



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