This Cilantro Stem Pesto is one of my favorite dips for entertaining. I think it’s because it has more of a subtle cilantro flavor than your typical cilantro pesto. Don’t get me wrong, I love cilantro pesto but I feel like this pesto is more neutral and will complement anything else you might make for a get-together. I blended it with Asiago cheese, raw walnuts and a touch of lemon that make all the flavors pop.
Have you ever wonder what to do with all those cilantro stems? Don’t throw them away because this is a delicious way to use them up.
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.
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.