Speak of a useful spread/sauce!!!  For more than you could ever want to know about cilantro, read this.  Basically it is loaded with antioxidants and detoxifying ingredients.  But, unless you are one of those special people who think cilantro tastes like soap, this pesto has a multitude of uses and we keep some in the fridge at all times.  I have even watched people who say they hate cilantro devour this sauce/spread! It can be a spread, a condiment to serve with meat, a sauce when diluted with lime juice, olive oil, and salt, or a dip for crudités!  Only your imagination could limit its uses! The same is true of our carrot-top pesto – have fun experimenting!

I have provided various alternatives for different food sensitivities.  Almost any nut can be substituted for the cashews, or just use pumpkin seeds.  Sometimes I use a mixture.

Cilantro Pesto
1 large bunch organic cilantro washed
1 1/2 T chopped garlic (or to taste)
3/4 – 1 C mixture of nuts and/or seeds
2 T organic lime juice
3/4 – 1 tsp. sea salt
about 1/4 C olive oil

Place cilantro, garlic, nuts and/or seeds, lime juice and salt in food processor. Turn on processor to start chopping. Add olive oil through the feeding tube until desired thickness is achieved, stopping to scrape down sides as necessary. At this point it should be fairly smooth and spreadable.  (For derivative sauces, the mixing and additions can be done by hand.) This spread will appear in many recipes!

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