As a peaceful warrior, I would choose when, where and how I would behave.
With that commitment, I began to live the life of a warrior.
~Dan Millman

Monday, March 09, 2009

Cilantro Pesto

Cilantro Pesto

Unlike basil pesto, this pesto requires no Parmesan or garlic. The complementary flavors are red onion and serrano chile instead. Also, almonds are used instead of pine nuts. Almonds seem to enhance the flavor of the cilantro, rather than compete with it.

Use with whole grain dishes, as a filling, or with chicken in tacos. Mix in with some cottage cheese for a delicious tortilla chip dip.

Ingredients

  • 2 cups, packed, of cilantro, large stems removed
  • 1/2 cup blanched almonds
  • 1/4 cup chopped red onion
  • 1/2 teaspoon chopped and seeded serrano chile
  • 1/2 teaspoon Kosher salt
  • 1/4 cup olive oil

Method

In a food processor, pulse the cilantro, almonds, onion, chile, and salt until well blended. With the food processor running, slowly add the olive oil in a steady stream.

Add more oil as needed for your use.

Makes about 1 cup.

Whatever you don't use, you can freeze. Line a ice cube tray with plastic wrap and fill in the individual cube spaces with the pesto. Freeze and remove from the ice tray, put in a sealed freezer bag for future use.

3 comments:

jgirl said...

Fabulous health benefits:

1. Protects against the Salmonella bacteria

2. Reportedly works as a natural chelation treatment

3. Aids in digestion and helps settle the stomach and prevent flatulence

4. Is an anti-inflammatory that may alleviate symptoms of arthritis

5. Protects against urinary tract infections

6. Prevents nausea

7. Relieves intestinal gas

8. Lowers blood sugar

9. Lowers bad cholesterol (LDL) and raises good cholesteraol (HDL)

10. A good source of dietary fiber

11. A good source of iron

12. A good source of magnesium

13. Rich in phytonutrients and flavonoids

Hanlie said...

I'll definitely try this one! The ingrediets are much cheaper than those for traditional basil pesto!

jgirl said...

enjoy hanlie! there is nothing like a tasty morsel :-)
~j