So we’ve all heard of basil pesto, and we do have to admit that it is pretty tasty. But after a while it can get a little boring to have the same old stuff all the time. Plus, traditional recipes usually have cheese and/or nuts–neither of which are very friendly to an allergy-free diet. After much deliberation about how to remedy both of these situations in one go, we think we came up with a great solution. How about nut-free, dairy-free cilantro pesto? (or as we say in Australia, coriander).
Why cilantro, you ask? Well, first of all, cilantro is just plain delicious. Secondly, it is also a wonderful superfood that can help to improve your health in more than a few ways. It’s a great anti-inflammatory, and also binds to heavy metals in the body, providing for an effective yet gentle detox. Did we also mention that it can even reduce menstrual cramping and hormonal mood swings? There is really no excuse not to try to fit as much of this herb into your diet as possible!
But that’s enough talk. Without further ado, here is the recipe for our famous 4-ingredient cilantro pesto:
– 4 cloves garlic
– 2 bunches cilantro
– 1- 2 tsp lemon or lime juice
– 1/2 cup olive oil (we use this one)
- In a clean blender, add the oil, garlic, and lemon juice. Blend to a smooth paste.
- Put blender on “chop” cycle and add the washed cilantro bunches. Use the entire plant, stalk and all.
- Once the paste has reached your desired consistency, adjust to taste with lemon (or lime).
- If you prefer a spicy pesto, add chili or habanero peppers.
- Store in an airtight container in the refrigerator for up to 7 days.
Enjoy! We love to use pesto as a base on our pizzas when we get bored of tomato sauce. It’s also great on hot and cold sandwiches, or a refreshing dip for your chips. Did you know it’s even the “secret” ingredient in our house specialty veggie bake? There’s really no limit to the ways you can use pesto in your kitchen! How do you use your pesto?