Ever wonder what to do with all those stems? Well, here is a delicious way to use them.
I use a lot of cilantro leaves in things like pico de gallo and other salsas etc. I really hate throwing out the stems so I thought why not try it in a pesto. It is really good and has a milder taste than the leaves.
Recipe: Approx. 2 Cups
- 2 Cups of Cilantro Stems
- 3/4 Cup Walnuts
- 3/4 Cup Asiago
- 1/3 Cup Extra Virgin Olive Oil
- 1 – 2 Cloves Garlic
- 2 Tablespoon Fresh Squeezed Lime Juice
- 1/4 Teaspoon Sea Salt
Shred the cheese, juice the limes and measure along with everything else then put in to food processor or blender and puree.
Cilantro is an extreme anti-oxidant immune-booster that helps detoxify the body by loosening them from the tissue, binding to and pulling out toxins and heavy metals. It helps promote a healthy liver function and is an overall digestive aid. It is a powerful anti-inflammatory that may help symptoms of arthritis and joint pain. Cilantro can lower bad cholesterol level and increase the good cholesterol level. It also helps with insulin secretion and lowers blood sugar. It is rich in essential oils, vitamins and is one of the richest herbal sources for vitamin K and dietary fiber. It is also an excellent source of omega-3, omega-6 fatty acids and calcium.