Ah, cilantro. Probably one of the most love it or hate it herbs. For those of you that love it, you will definitely fall in love with my dairy free Cilantro Pesto recipe. For those of you that fall on the hate it side, I urge you to give this recipe a try. The garlic, walnuts and olive oil help temper the pungent cilantro taste. Not to mention that by adding this leafy green into your diet, you are getting a strong Calcium, Magnesium, Phosphorus and Potassium boost that is good for your heart health and blood sugar regulation.
My dairy free Cilantro Pesto recipe can easily be nut-free as well by omitting the walnuts. I promise it’s still tasty! Use the pesto to crust fish (pictured above), stir into spaghetti squash with bison and mushrooms, dip veggies into for a snack, or top a fried egg for breakfast. It’s so versatile!
Quick tip: freeze any left over cilantro pesto to use at a later date.
1c olive oil
1 bunch cilantro (OR sub basil)
2 garlic cloves
Place the following in a blender and blend until smooth:
– olive oil
– 3 large handfuls cilantro (can use stems if not too thick)
– juice of 1-2 lemons (to taste)
Season w/ S&P to taste.
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