Spring has sprung! I'm so happy to see flowers blooming all around and the local farmer's market in full swing. As the days grow longer and the weather warmer, we begin to see more and more fresh produce in our grocery stores and gardens alike.
In this post I will share with you my very own recipe for cilantro pesto, a favorite of mine this time of year. Cilantro is a very easy herb to grow, but if you don't have space for a garden at your home you shouldn't have a problem finding it for a reasonable price at your local health food store.
Use this pesto as a salad dressing, a dip for veggies, on top of you eggs in the morning, over chicken, pasta or whatever you desire! It is absolutely scrumptious and adds great color to any meal. I combine plain yogurt and lemon juice for a creamy and tangy punch and little kick of garlic to spice things up a bit, creating the perfect compliment to the fresh cilantro.
Cilantro Pesto:
Yields about 2 cups
Ingredients
2 large bunches fresh cilantro (stems and all)
1/4 cup pumpkin seeds
1/2 cup plain, whole milk yogurt
2 tablespoons olive oil
1 large clove of garlic
Juice from 1/2 a lemon
1/2 teaspoon sea salt
Place all ingredients into a food processor and blend until smooth and creamy.
Use liberally on your favorite foods and enjoy! Refrigerate and use within one week.
