A pesto is based on some kind of greens combined with a nut or seed and a fat. They are easy to make, tasty, nutritious and versatile. I always have a homemade pesto on hand for when time is short and you want to whip up something nutritious and tastes great!
You can use pesto on pasta, sandwiches, pizza, in soups, mixed into salad dressings, chicken, fish, or over sauteed vegetables.
Coriander is considered both an herb and a spice, since both its leaves and its seeds are used as seasonings. Fresh coriander leaves are more commonly known as cilantro and resemble Italian flat leaf parsley. Cilantro is an excellent source of chlorophyll, magnesium, potassium, fiber, vitamin C, beta carotene, and bioflavonoids. Cilantro leaves are protective against mercury accumulation and helpful in its removal.
Storing Cilantro:
Cilantro leaves should be deep green in color and free from yellow or brown spots. Fresh cilantro stalks are best stored with roots still attached in a glass of water. Cover the leaf ends loosely with a plastic vegetable bag and keep this “bouquet” in the fridge. If the roots have been removed, wrap the leaves in a damp cloth or paper towel and refrigerate them in a plastic bag.
Cilantro Pesto Recipe:
Makes 1 cup
Ingredients:
1 cup raw unsalted pumpkin seeds
2 cups fresh cilantro leaves
2 tablespoons extra virgin olive oil
3 cloves garlic
1/4 cup filtered water or more, as needed, to make pesto smoother
Sea salt to taste
Juice of 1/2 lemon, used to taste
Directions:
1. Toast pumpkin seeds in a dry saute pan over medium heat for 1 to 2 minutes or until they start to plump slightly and pop. Shake pan from time-to-time to prevent burning.
2. Combine toasted pumpkin seeds, cilantro, olive oil, garlic, and water in a blender and puree until smooth. Add more water if necessary to bring ingredients together.
3. Add lemon juice and salt to taste.
Recipe Inspiration: Flavors of Health Cookbook by Ed Bauman and Lizette Marx
More information on Cilantro: http://www.whfoods.com/
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