Needing an infusion of brightness as we head into the darkness of winter? Here’s your fix: Green Giant Cilantro Pesto. I call it giant because the flavour of this luscious sauce is so enormous it will knock your wintery woolen socks off. Promise.
And the bonus is that it’s totally versatile: I fold it into quinoa salad, add it to soups (it is especially good on my four corners lentil soup), spread it on top of hummus for an extra zing, pour it over hot whole grain pasta, slather it on beans and rice, use as a dip, or take it by the spoonful if my taste buds are bored. Ha. I might be joking.
Surprise! Cilantro is also very good for you!
Cilantro (sometimes called coriander or Chinese parsley) is the leaf of the herbaceous plant belonging to the carrot family. Corriander is actually the seed of the plant, which is also a popular seasoning in many international dishes.
But as commonly used as it is, cilantro is also a powerful and natural cleanser, shown to effectively help remove heavy metals and other toxic agents from the body.
The chemical compounds in cilantro actually bind to the heavy metals, loosening them from the tissues, blood and organs. Cilantro’s chemical compounds then aid to transport these harmful substances out of the body through elimination.
There is also a large amount of literature suggesting that cilantro could be one of nature’s best chelation agents, particularly for individuals who have been exposed to heightened levels of mercury. Mercury excess is a common problem that may be the result of metallic teeth fillings or over-consumption of predatory fish. Many people suffering from excess mercury report that the feeling of disorientation resulting from the poisoning can be greatly reduced through consuming large and regular amounts of cilantro over an extended period.
So, got some silver fillings in your chompers? Run and make this sauce to combat the
Green Giant Cilantro Pesto
4 bunches fresh cilantro
1 peeled medium sweet onion
Juice of 3 lemons
¼ cup toasted pine nuts (optional)
¼ tsp. ground chipotle pepper (or cayenne)
2-3 Tbsp. olive oil
1 Tbsp. agave nectar or honey
Salt to taste
1. Trim ends off cilantro bunches and place them in a large bowl of fresh water, dunking them several times. Drain water and repeat once more to be sure that all of the dirt has been removed.
2. In a blender, puree onion in lemon juice.
3. Add cilantro (both leaves and stems), and remaining ingredients to blender and blend until mix is uniformly green.
Salt to taste.
If a thinner sauce is desired, add olive oil. If a thicker sauce is what you’re after, add pine nuts (or macadamia or walnuts). Blend until sauce is desired consistency.
This stuff is good with everything! If there was a ever a condiment that really gets my fired up, it’s this one. It wakes up just about anything you can throw at it, and breathes new life into those dishes you’ve made a million times. Invite the green giant over for a bite!