As we approach the final night of the year, you’ve been invited over to a friends to do the sensible thing on New Year’s Eve, enjoy good food and each others fine company. You volunteer to bring something and then as the last day of the year rolls around- you are not at all interested in actually cooking anything.
Not to worry. I have the simplest solution. It’s raw. It’s green. It’s easy. And it is really really delicious. Really.
Sweet sweet lovely cilantro. The little innocent healing herb that can cause such animosity towards a food. People either love it or hate and there seems to be no middle ground.
This easy party starting recipe will make even the most hard-core cilantro hater, turn in to a true lover. If the deliciousness isn’t a big enough selling feature, perhaps the amazing health benefits of cilantro will be.
In no particular order, cilantro: protects against the Salmonella bacteria, works as a natural chelation treatment, aids in digestion, helps settle the stomach and prevent flatulence, is an anti-inflammatory, protects against urinary tract infections, prevents nausea, relieves intestinal gas, lowers blood sugar, good source of dietary fiber, iron and magnesium and is rich in phytonutrients and flavonoids. See… perfect party food!
I have yet to meet a cilantro hater who didn’t love this delicious, creamy, tangy, slightly spicy dip/sauce/marindae/spread. You can put it on anything. I often serve it as a dip, but feel free to dress up fish or chicken, a basic pasta or smear it on a crakcer and top with a cucumber and you have a fancy looking appetizer.
Coriander Pesto
1 bunch coriander, leaves and stems washed and spun dry
1 inch fresh ginger root, chopped coarse
2 cloves garlic, peeled and chopped coarse
1 Tbsp toasted sesame oil
1 Tbsp olive oil or flax oil
1/3 cup almonds or almond butter (or organic peanut butter)
2 Tbsp tamari
2 tsp raw honey
1/2 lemon, juiced
1-1/2 tsp cayenne or hot chilli pepper (to taste)
- Place all ingredients in food processor and process for 30 seconds. Scrape sides and process again. Dilute with water if too thick.
- Serve with rice or buckwheat noodles, with chicken breasts or spread thick on toasted bread and sardines
This is the BEST DIP EVER. I just made some and it rocks… what makes it so great is that it doesn’t just taste of pure cilantro, it also has hints of nuttiness from the almond butter, sweetness from the honey and a little kick from the garlic. It’s also versatile — works on crackers, raw veggies, in pasta, or spread on a sandwich in place of butter or mayonnaise.
i belong to the hater camp, but… you’ve got wondering, maybe, just maybe, now that i know all the wonderful things it can do for me, i’ll give ‘er another try.
[...] steps. Tonight I am making baked pecan crusted salmon, better than mashed potatoes with coriander pesto, green bean salad, steamed broccoli and brown rice. This, of course, is my passive aggressive [...]
amazing amazing. I was just daydreaming about your dip and thinking I could make it this weekend…
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[...] to be munching on carrot sticks, slices of cucumber, celery, leaves of all sorts- how about some cilantro pesto? And don’t forget, if you are going to be wanting milk in your smoothies- better start [...]
[...] By Meghan Telpner [...]
[...] Veggie pestos like cilantro, kale, or basil with dips- good source of raw veggies and protein and can also be made in advance and frozen in single serving portions (ice cube trays and 250ml jars work well). Try Lemon Basil Pesto, Roasted Red Pepper Pesto, Parsley Pesto, Cilantro Pesto [...]
I can’t stop making this. Seriously. It has invaded my kitchen.
AND it freezes well!
[...] July 7, 2010 · Leave a Comment Pesto is not just for basil anymore. One of my favourite things on earth? Meghan’s Coriander Pesto. [...]