Cilantro Brazil Nut Pesto (Dairy Free)

Did you know that Pesto is really easy to make? And it’s seriously a fraction of the cost of what you can buy at the store? Plus, you get to control the ingredients you put into your pesto too. One of the things I love most about making my food at home is the ability to control the quality and quantity of ingredients. I mean, let’s take pesto as an example. I’ve seen so many pre-made pesto brands that have canola or another type of inflammatory vegetable oil in them. I don’t have that in my house, why would I spend money to buy that product? At our health food co-op we have some great pesto that they make fresh. If I am in a hurry and need a quick and fast dinner I will buy their pesto. I approve of the ingredients and it tastes great. But the price is about $6.00 for less than 8 ounces. It’s a little spendy. Especially when I can make over double the pesto for about the same price. And it’s simple, quick and easy to make!

This recipe is for Cilantro Brazil Nut Pesto. It’s a spin on the classic basil pesto. This pesto has a little kick to it because of the garlic and cilantro, but only when it’s raw. Once it’s cooked a little bit the garlic tames down and it’s very creamy tasting.

I like to use this pesto a few different ways.

#1 Raw (getting the benefits of the raw garlic + cilantro): I will dip veggies or a grain-free cracker into the pesto

#2 On Zoodles (Zucchini Noodles): Quick Cilantro Pesto Zoodles

#3 On Chicken. You can use the Cilantro Pesto in replacement of the classic pesto in by Pesto Baked Chicken Recipe

Ingredients

3-4 garlic cloves (or less for less garlic flavor)

2 cups fresh cilantro, slightly packed

1 cup Brazil Nuts

1 Tablespoon fresh lemon/ lime juice

1/2 teaspoon salt

1/2 teaspoon pepper

1/3-1/2 cup olive oil

 

Directions

• In a food processor or blender add the garlic, cilantro, brazil nuts, lemon/ lime juice, salt and pepper
• Pulse the food processor/ blender until the ingredients start coming together
• Drizzle the olive oil starting with 1/3 of a cup until all of the ingredients are blended together. You may need more olive oil depending on how thick you want your pesto. Feel free to add as much as you need
• Store the pesto in the fridge for up to 4 days before using. You can also freeze the pesto in an airtight container or plastic storage bag for longer storage. I usually double the recipe and have plenty to freeze for later