Cilantro Pesto
- Minutes to Prepare:
- Number of Servings: 30
Ingredients
7 cloves garlic1/4 cup Brazil nuts (selenium source)1/2 cup almonds1/3 cup sunflower seeds (cysteine source)1/3 cup pumpkin seeds (zinc, magnesium sources)3 cups packed fresh cilantro (coriander, Chinese parsley) (Vitamin A source)2/3 cup flaxseed oil7 tablespoons lemon or lime juice (Vitamin C source)4 tsp. Dulse powder
Process the cilantro and flaxseed oil in a blender until the coriander is chopped. Add the garlic, nuts and seeds, dulse and lemon juice and mix until the mixture is finely blended into a paste. Add a pinch to sea salt to taste and blend again. Store in dark glass jars if possible. It freezes well, so purchase cilantro in season and fill enough jars to last through the year.
2 tablespoons per serving
TIP use less garlic if it is too warm
Number of Servings: 30
Recipe submitted by SparkPeople user CLOVERSHADE.
2 tablespoons per serving
TIP use less garlic if it is too warm
Number of Servings: 30
Recipe submitted by SparkPeople user CLOVERSHADE.
Nutritional Info Amount Per Serving
- Calories: 66.1
- Total Fat: 6.0 g
- Cholesterol: 0.0 mg
- Sodium: 8.4 mg
- Total Carbs: 1.4 g
- Dietary Fiber: 0.9 g
- Protein: 1.1 g
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