Unfortunately no picture as we were intent on eating and got side-tracked which often happens when I am preparing a blog about food. My cilantro pesto recipe is good made with lime or lemon juice. I like it as a dip or spread for corn tortilla chips. You can also mix it with sour cream or yogurt for a dip or toss with hot pasta or rice like you would pesto Genovese. The possibilities are endless really.
Below is a picture of a basket of cilantro I started in my office last February. Next picture shows the same cilantro mature by June. This is a good time to start your spring crop!
Cilantro seedlings growing in window around February |
Same but mature cilantro outdoors in June |
# volume
|
(# mL)
|
Ingredient
|
4 cup
|
1
litre
|
cilantro
fresh
|
3
|
garlic, cloves
|
|
1 cup
|
250
ml
|
onion
- your choice
|
5
Tbsp
|
90 ml
|
lemon or lime juice, fresh
|
1 tsp
|
5 ml
|
zest (peel)
of lemon or lime
|
1/3
cup
|
85 ml
|
olive oil, extra virgin, cold pressed
|
½ cup
|
125 ml
|
almonds,
dry roasted, unsalted
|
1/3 cup
|
85 ml
|
pumpkin seeds, hulled,
roasted, unsalted
|
½ tsp
|
2.5 ml
|
sea salt
|
METHOD:
1. Soak the cilantro, roots and all, in plenty of cold water. Agitate to remove dirt. I find cilantro is usually pretty dirty.
2. Cut the roots off and add to the food processor. Top with the green cilantro tops and rest of ingredients.
Process until smooth. Use a whole bunch - mine was about 4 cups.
Add the rest of the ingredients and process again. I used the juice of two medium lemons. Taste and adjust seasoning - does it need more salt, lemon/lime or olive oil? Depends too on what you plan on using it for.
Nutrients (per 30 g - 2 Tbsp - 30 ml)
Calories
|
80
|
Protein (g)
|
1
|
Total Fat (g)
|
7
|
Saturated Fat (g)
|
1
|
Carbohydrate (g)
|
3
|
Fibre (g)
|
1
|
Cholesterol (mg)
|
0
|
Sodium (mg)
|
75
|
%DV
| |
Calcium
|
2
|
Iron
|
2
|
Vitamin A
|
0
|
Vitamin C
|
8
|
Beauty night sky at Chapman's Landing |
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