Last week, we had a family party and served “make your own
soft tacos,” (or “taco salad” for those who avoid wheat/carbs.) It was a big hit for everyone, from Nanny
(grandma) to baby cousin, Tommy.
But, we forgot to serve the cilantro L Luckily, I discovered
it before it went bad, and decided to make some pesto with it. It is so delicious; I am eating it by the
spoonful, but will be serving it this weekend over fish or on black bean pasta.
It will be a good spread on bread, instead of mayonnaise, in a turkey sandwich
too.
My favorite thing about cilantro is that it is a chelator.
It binds with metals and escorts them out of the body. So it is a great thing to have with large
fish, like tuna, sword fish, or sea bass, because it will chelate with the
mercury from the fish and remove it from you!
Ingredients:
Big bunch of cilantro, leaves and stems
¼ cup olive oil (make sure it is REAL 100% olive
oil. I get non gmo project verified or organic to be safe.)
½ tsp Himalayan pink salt
1 cup toasted pine nuts
You can include cheese, like parmesan; I didn’t
because I thought I would freeze the pesto…. but there is no way it will last
long enough to bother freezing!
Whirl it in a blender or food processor, until it
is a smooth paste.
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