Skip to main content

Natural Awakenings Twin Cities

Cilantro Pesto

Aug 31, 2020 08:30AM ● By Brittany Wood Nickerson
Cilantro Pesto Recipe

Yields: about ½ cup

2 Tbsp (heaping) walnuts
2 cups packed cilantro leaves and stems (one large bunch)
2 garlic cloves
2 Tbsp olive oil
Salt and freshly ground pepper 

Soak the walnuts overnight in enough water to cover them. (This makes them easier to digest and helps remove some of the bitterness in the skin.)

Drain and rinse the walnuts. Combine them with the cilantro, garlic, oil and salt to taste, and a few grinds of pepper in a food processor. Blend until smooth.

Taste and adjust the seasonings as necessary. The pesto will keep for 5 to 7 days in the fridge or for 6 months or more in the freezer.


Recipe and photo from Recipes from the Herbalist’s Kitchen by Brittany Wood Nickerson.

More Herbal-Aided Delights


Spinach & Grapefruit Salad with Toasted Pumpkin Seeds

This healthy, vegan, gluten-free recipe for spinach and grapefruit salad using toasted pumpkin seeds can aid in digestion and invigorate the senses. Read More » 

 

Mint and Feta Bruschetta with Chive Blossoms

This vegetarian recipe for Mint and Feta Bruschetta with Chive Blossoms is the perfect healthy appetizer that can be prepared in no time. Read More » 

 

Read the full September 2020 Magazine