Cilantro Pesto

Cilantro Pesto from Leslie Cerier, The Organic Gourmet's cookbookHere’s a delicious pesto made with cilantro instead of the traditional basil. It’s great on any type of noodles, but especially delightful on Asian noodles, such as 100% buckwheat soba or bifun, quick-cooking clear angel hair noodles made from rice flour and potato starch. You may be surprised to learn that it’s also a fabulous dip and pizza topping. Spread it on top of a pre-baked gluten-free pizza crust and top with sliced bell peppers, olives, and marinated dried tomatoes.

Makes about 2 cups

  • 1/2 cup raw almonds, presoaked if you like
  • 1/2 cup raw sunflower seeds, presoaked if you like
  • 2 1/2 cups tightly packed cilantro leaves
  • 6 cloves garlic
  • 1/2 cup water
  • 5 tablespoons umeboshi vinegar
  1. Put the almonds in a food processor and grind to a coarse meal.
  2. Add the sunflower seeds and continue grinding until they too have a texture like coarse meal. Add the cilantro, garlic, water, and umeboshi vinegar and blend until almost smooth. Taste and adjust the seasonings if desired.

Reprinted with permission by New Harbinger Publications, Inc. Gluten-Free Recipes for the Conscious Cook by Leslie Cerier 

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