Cilantro-Coconut Oil – Pesto

…is a truly wonderful, delicious treat and it’s versatile. It can be used as a dip, as a spread on bread and crackers, with salads, quinoa and pasta, on omelettes and you can add it to soups. Well, you can go wild with it – whatever your taste buds desire.

And the best thing is that it’s not only extremely yummy, it’s also really good for you!

Cilantro is a natural powerful cleanser that removes toxins and heavy metals from the body.

Coconut oil is a highly saturated, but exceptionally healthy fat and provides a number of profound health benefits:

• improves your heart health
• eases digestion
• increases your metabolism
• supports your immune system
• enhances brain function
• is an antiviral, antibacterial and antifungal agent

Wow, I love that stuff and I’m sure you will too. Try it, it’s simple to make and it’s absolutely tasty.

Ingredients:
– 4 bunches fresh cilantro
– juice of 2 lemons (if you like it more tangy add more lemon juice)
– 1/4 cup almonds (preferably soaked overnight)
– 2 Tbsp. coconut oil
– 2 Tbsp. olive oil
– salt to taste
– cayenne for a spicy touch (optional)

Directions:

1. In a food processor chop a handful of almonds into small chunky pieces – put aside
2. In a blender puree the cilantro bunches with lemon juice, coconut oil, olive oil until smooth
3. Add the rest of the almonds and blend with the cilantro coconut oil cream until smooth
4. Mix in the chunky almond bits
5. Salt to taste. Add cayenne if a spicy taste is what you’re after.

For a thinner sauce add more olive oil, if you desire a thicker consistency add more nuts (you can also use walnuts, pine nuts or macadamia).

Keep the Cilantro-Coconut-Pesto refrigerated in a Weck glass for up to 3 days – cover with olive oil.

Enjoy & love yourself.

Info source: The New Whole Foods Encyclopedia by Rebecca Wood