Aug 31, 2020 09:30AM
By Brittany Wood Nickerson
Yields: about ½ cup
2 Tbsp (heaping) walnuts
2 cups packed cilantro leaves and stems (one large bunch)
2 garlic cloves
2 Tbsp olive oil
Salt and freshly ground pepper
Soak the walnuts overnight in enough water to cover them. (This makes them easier to digest and helps remove some of the bitterness in the skin.)
Drain and rinse the walnuts. Combine them with the cilantro, garlic, oil and salt to taste, and a few grinds of pepper in a food processor. Blend until smooth.
Taste and adjust the seasonings as necessary. The pesto will keep for 5 to 7 days in the fridge or for 6 months or more in the freezer.
Recipe and photo from Recipes from the Herbalist’s Kitchen by Brittany Wood Nickerson.
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