My friend told me she likes to make cilantro pesto, so I googled a recipe and found this one. An interesting thing is that the woman claims that cilantro will help your body get rid of mercury. Who'dda thunk? This is her description and recipe:
A flavorful topping for grilled fish, chicken or vegetables, cilantro pesto is also 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 1¼ cup
1 bunch fresh cilantro, rinsed and dried (approximately 3 cups, loosely packed)
½ cup grated Parmesan cheese
½ cup roasted pine nuts, walnuts or macadamia nuts
2 cloves garlic
1 tablespoon lime juice
½ cup extra virgin olive oil
½ teaspoon sea salt or to taste
Strip the cilantro leaves from the stems and set the leaves aside. Coarsely chop the stems and place them in a food processor or blender. Add the cheese, pine nuts, garlic, lime juice, oil and salt and process to a uniform consistency. Add the leaves and process until the leaves are coarsely chopped.
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