If your recipes have been feeling a little bland lately, boy do I have a kicker for you! This quick and easy cilantro pesto is ready in a little over 5 minutes, and it compliments SO many other recipes. Tacos, rice bowls, pasta, stir fry dishes, and of course, as a delightful spread to thick, toasted bread. Oh, and did I mention it this pesto costs about $1 to make?
Cilantro Pesto: It’s a Refrigerator Staple
Ever since this recipe was born, I keep it in the fridge at all times. It gained even more of an appeal when I learned how many health benefits cilantro has for you. (And of course, this is one of the best ways to get it in such a concentrated amount besides having a straight up cilantro salad.) Did you know cilantro is known to combat heavy metal toxicity? Through various food sources, our body builds up mercury, lead, and other metals that deteriorate neurological function over time. Of course, trying to detox your body by eating cilantro goes hand in hand with removing refined sugar/flours/salts from your diet as well and adding leafy green vegetables, turmeric, and certain herbal teas.
“Cilantro contains two specific compounds known as cineole and linoleic acid that both possess anti-arthritic and anti-rheumatic properties. Cilantro also contains a substance known as dodecenal that is twice as powerful as the antibiotic drug Gentamicin at fighting infection and eradicating harmful microbes from the body. [It] is also a natural antiseptic that can help wounds heal more quickly, and is a natural chelator of heavy metals from the body.”
But hey! If you’re pretty attached to your heavy metals, it also tastes pretty dang good, too. And in honor of it being Taco Tuesday, I do hope you’ll add it to your fabulous TACOS. Do it for me, because I hadn’t even thought to do that until right now. lol
And what’s new with the ‘ole Britt-an-ator? (Okay, people do NOT call me that.) Well, this week I finally wore holes in my red boots. It apparently “only” takes three months to burn up the dance floor and consequently burn holes in the soles of your boots. Rest in holey pieces, boots. You’ve been good to me. But besides that travesty, I’ve been enjoying Arizona’s phenomenally beautiful 60-80 degree weather by meditating outside, hiking the nearby mountains, and going on photography adventures. It’s hard to be in a bad mood when life is so dang beautiful.
Alrightey, cheesy-ness over! Pesto time! 😀
- 2 bunches of cilantro, major part of stem removed
- 1/4 c. sliced or slivered almonds
- 1/4 c. olive oil
- 2 Tbs. fresh lime juice
- 2 tsp. Himalayan sea salt (or regular salt)
- 1 tsp. Mustard powder
- 1/2 tsp. Garlic powder
- Cut large part of cilantro stems off and wash thoroughly to remove dirt.
- Toast sliced or slivered almonds in oven or toaster oven with a small amount of olive oil until browned. (If you’re like me, you’ll burn the first batch….every time. So don’t be sad if you get distracted and have to toast another 1/4 c. of them. It takes about one “toast” setting on medium, but keep an eye on them since every oven/toaster oven is different.)
- Add olive oil, salt, mustard powder, and cilantro to food processor. If you don’t have one, a blender will work almost as well.
- Pulse repeatedly until all the ingredients are combined and the leaves are minced well. It may take a little bit of spoon mixing in between pulses. Make sure not to over blend because you’re looking for a somewhat coarse texture, not that of a smoothie.
- Finally, add the almonds and pulse again very lightly. You want them to be chopped up slightly, but not much more than they already are.
- How easy was that?! You’re ready to mix this into your favorite rice bowl, quinoa dish, pasta, or really anything else that needs an extra kick of flavor!
*I don't count calories. My recommendations on calorie counting and nutrition can be found here
I hope you totally fall in love with this “always have on hand” pesto recipe of mine. What did you decide to put this on? I’d love to see! Add a picture on Facebook, Instagram, or Twitter and tag Sharing Every Bite!