Yields: about ½ cup
2 Tbsp (heaping) walnuts
2 cups packed cilantro leaves and stems (one large bunch)
2 garlic cloves
2 Tbsp olive oil
Salt and freshly ground pepper
Drain and rinse the walnuts. Combine them with the cilantro, garlic, oil and salt to taste, and a few grinds of pepper in a food processor. Blend until smooth.
Taste and adjust the seasonings as necessary. The pesto will keep for 5 to 7 days
in the fridge or for 6 months or more in the freezer.
Recipe and photo from Recipes from the Herbalist’s Kitchen by Brittany Wood Nickerson.
Natural Awakenings recommends using organic, non-GMO (genetically modified) and non-bromated ingredients whenever possible.