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!
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.