Cilantro Pesto

Photo From: Cilantro Pesto

Photo credit: Bobbi Misiti


  • 1 bunch fresh cilantro, rinsed and dried (approximately 3 cups, loosely packed)
  • 1/2 cup grated Parmesan or pecorino cheese
  • 1/2 cup roasted pine nuts, walnuts or macadamia nuts
  • 2 cloves of garlic
  • 1 TBSP lime juice
  • 1/4 cup extra virgin olive oil
  • 1/4-1/2 tsp sea salt or to taste


Cut the bottom 1/3 of stems(and some leaves off) and place them in a food processor or blender. Add the cheese, pine nuts, garlic, lime juice, and salt and process to a uniform consistency. Add the top 2/3 leaves and the olive oil, process until the leaves are coarsely chopped.

A flavorful cilantro pesto is good as a dip, over pasta or grains and on sandwiches. This pesto keeps in the refrigerator for several days. For optimum flavor, bring it to room temperature before serving.

Makes about 1-1⁄4 cup


Two foods that antidote mercury stored in our tissues are seaweed and cilantro. They both chelate mercury and safely discharge it from the body. I recommend their frequent use. On my weekly market trip, I always pick up a bunch or two of cilantro and generously strew it as a garnish or turn it into pesto.

High quality extra virgin olive oil can be found here.

High quality salts, herbs, spices, seeds and nuts can be found here. has very nice organic nuts but they also sell a lot of junk food I do not support.  Therefore, the only food I buy from them are their organic nuts and seeds.”



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