I keep this delectable and versatile spread on hand.... pretty much all the time. Through the summer I tend to get jiggy on the basil, but for the rest of the year this hardy herb can't be beat for a mean green pesto. And it gets better - cilantro is the best chelating green, which means it works hard to rid your body of heavy metals and other icky stuff, while replenishing you with the good stuff. So of course this recipe found its way onto the asian slaw, but it's good for pretty much anything - top rice with it, slather it on crackers or toast, make a salad nori roll with smoked tofu... that's starting to sound like another entry. Regardless, you're welcome to smear it all over yourself and streak through the streets... or maybe that's just me. Enjoy!
1 bunch washed cilantro ( about 2 cups packed)
1c soaked cashews (soak em for at least 15 minutes)
2-3 cloves garlic
1 lemon, juiced (about 1 tbsp)
1 tsp maple syrup
a dash of spicy (optional - whatever your preffered crack is)
1 tbsp olive oil (optional)
1/2 tsp sea salt
...and perhaps a little water to help it turn
Chuck it all in the Cuisinart and hit puree. If you're lacking a food processor, you're welcome to duke it out with your blender, but you'll probably need to work it with a good wooden spoon unless you've got a vita-mix. And you must recognize that a food processor is one of the essential tools of the game, a purchase you'll never regret if you love making dips and grated things and chocolate avo pudding... big green kiss, lady k
No comments:
Post a Comment