Cilantro Pesto
A healthful recipe, cilantro pesto is great with pasta especially homemade pasta, on fresh baked bread or toast, crackers or even potatoes. Use young leaves if possible to catch the more delicate flavors.
Ingredients:
2 cups of cilantro leaves
6 cloves garlic
1/3 cup shelled sunflower seeds
1/2 cup Brazil nuts
2/3 cups olive or flax seed oil
3 tablespoons lemon juice
dash salt
dash black pepper
Directions:
Begin with cilantro and oil in a blender, successively add other ingredients until the mixture is blended into a fine paste. Store in small plastic containers (old yogurt containers?). Use some right away - this will keep for a week or so in the refrigerator. Put the rest in the freezer and thaw when ready for use.
In a variation on this recipe, I have substituted lightly salted cashews for the sunflower seeds and Brazil nuts to good effect.
