Pesto sauce is one of my all-time favorite condiments.
I was never a big fan of sauces or anything on top of my food for most of my life, but I always had a heart for pasta and all things Parmesan, so, naturally, I liked pesto sauce 🙂
I shared a basil walnut pesto recipe a few months ago that has been a BIG hit among my friends and in my cooking classes.
You should check the recipe out by clicking here!
This recipe is from my wonderful teacher, Meghan Telpner, whose culinary nutrition program I just finished this winter. She comes up with some amaaazing recipes (all of which are also dairy-free and gluten-free), and this pesto is no exception.
I was a little thrown off at first glance because she calls it Coriander Pesto. Cilantro is the Spanish word for coriander leaves, so when a pesto recipe calls for coriander, grab a bunch of cilantro (kinda confusing, right?).
I wasn’t sure what to expect before making this recipe because I’m not a HUGE fan of cilantro – I do like it, but a little goes a long way.
I became a believer very quickly once I dipped my finger in to the bowl to taste test the pesto after blending.
From the “bite” of the fresh ginger to the rich taste of the toasted sesame oil (one of my fave flavorings!) to the saltiness of the tamari and sweetness of the honey, this pesto is a flavor-packed, anti-inflammatory powerhouse!
Ingredients (try to use organic ingredients as much as possible)
- 1 bunch cilantro, leaves and stems washed and spun dry
- 1 inch fresh ginger root, peeled and chopped coarse
- 2 cloves garlic, peeled and chopped coarse
- 1 tablespoon toasted sesame oil
- 1 tablespoon extra virgin olive oil
- 1/3 cup almond butter
- 2 tablespoons low sodium tamari (use coconut aminos if paleo)
- 2 teaspoons raw honey* (the original recipe calls for agave, but I used raw honey)
- 1/2 lemon, juiced
- 1/8 teaspoon cayenne pepper, or to taste (the original recipe called for 1-1 1/2 teaspoons which is WAAAY to spicy for me, but do what makes your taste buds happy!)
*Notice I used raw honey instead of agave and WAY less cayenne than the original recipe called for.*
Click here for the full recipe!