Featured here is our decadent pesto pasta. Mind if I confuse you? I’m going to give you two recipes but they’re both delish! That’s the confusing part. Which one to make!? Ah, the choices! Cilantro pesto or Basil pesto? Let’s take a look.
For starters, I like basil pesto myself. I’m lactose intolerant so this dairy free version is just as delicious, if not more so, than the traditional pesto with parmesan cheese. I’m a foodie. I’m picky; so trust me it’s good.
Cilantro pesto? Well, mighty in flavor it’s also mighty in health benefits too. Cilantro is known as a heavy metal detoxifier. If you consume fish and live in the modern world you might have stored some heavy metals in your body over time. Basil gets a little less press than cilantro but we’re giving you both versions today. It’s incredibly easy to make, it saves well and can be frozen for another day.
What you’ll need~
Food processor
Basil Pesto Ingredients:
2 very large bunches of basil
1/4 – 1/2 cup first-cold pressed extra-virgin olive oil
1/4 cup pine nuts
1/4 cup freshly squeezed lemon
3 garlic cloves minced or crushed
salt to taste
freshly ground pepper
Cilantro Pesto Ingredients:
2 large bunches cilantro
1/4 – 1/2 cup first-cold pressed extra-virgin olive oil
1/2 cup black walnuts or 2 tbsp. raw organic unrefined sesame oil
1/4 cup freshly squeezed lemon
2 garlic cloves minced or crushed
salt to taste
freshly ground pepper
Directions:
Put all ingredients into a food processor and process until a smooth texture is apparent.
Store or mix in with pasta of your choice.
For more recipes like these check out our Blog!
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