A Heart-Healthy Sides & Sauces Recipe
- 4 cups, loosely packed, of fresh cilantro
- ¼ cup organic extra virgin olive oil
- ¼ cup flax oil (high-lignan if possible)
- ½ cup raw walnuts
- 3 Tbsp. ground flax seeds
- ½ cup grated Parmesan or Romano cheese (optional)
- 4 cloves of garlic
- Celtic sea salt to taste
Using a food processor or blender, purée alternating quantities of cilantro, oil, walnuts, flaxseeds, and garlic. Add cheese and salt (if desired) and finish with a last whoosh. Of course, feel free to play with the proportions of the ingredients, depending on the consistency you want and your taste. This pesto freezes well. Store in a lidded, air-tight container or small ramikin crocked sealed with a stretch plastic lid that does not come in contact with the pesto, or freeze in small plastic containers or ice cube trays. Use it on vegetables, or as a spread for veggie sandwiches made with sprouted bread or gluten free crackers.
Makes 9 servings.
Nutrition Facts (per serving): Calories 247, Fat 22 g, Sodium 249 mg, Carbs 7 g, Fiber 13.5 g, Protein 5 g