Cilantro Pesto

We thought we’d whip up our super-easy, super-delicious, and super-nutritious version of pesto. Because we love cilantro, we thought we would put a Latin spin on an Italian favorite. This pesto is jam-packed full of vitamins, minerals, antioxidants, and disease-fighting phytochemicals.

When you go to the supermarket to buy basil for your marinara sauce, cilantro for your salsa, or rosemary for your chicken, you probably do so because you know it makes it taste good. But did you also know that those herbs, and many more, do wonders for your health?

There’s a tremendous amount of research being done on herbs and centuries worth of documentation about herbal remedies to treat all sorts of medical conditions.  Here’s just a partial list of what herbs can do for your health:

  • anti-fungal
  • anti-viral
  • stress
  • anxiety
  • depression
  • insomnia
  • boost immunity
  • detox
  • ADHD
  • eczema
  • allergies
  • inflammation
  • digestion
  • beauty aids
  • boost athletic performance
  • mood disorders

Some of the best herbs can be found in your grocery store or easily grown at home. Others can be found dried, encapsulated,  as aromatherapy oil, or in a liquid tincture form. But rather than go to the local health food store and blindly grab bottles off the shelf and treat yourself, it is recommended that you see a trained herbalist, doctor of Chinese medicine, homeopath, or Ayurveda specialist.

Cilantro Pesto

Yield: 4 servings

Calories per serving: 83

Fat per serving: 1.4 (g)

Carbs per serving: 9.1 (g)

Protein per serving: 8.3 (g)

Cilantro Pesto


  • 1 box or bag of frozen organic spinach, thawed
  • 1 bunch fresh cilantro, about 1 inch of stems removed
  • 3 green onions, roughly chopped
  • juice of 1 lemon
  • zest of 1/2 lemon
  • 1/2 cup nonfat plain Greek yogurt
  • 2 tbs. Parmesan cheese


  1. Place spinach in a clean kitchen towel. Gather up the sides of the towel and squeeze out as much liquid as possible from the spinach.
  2. Place spinach and all remaining ingredients in the bowl of a food processor. Pulse 10 times and then turn the machine to "On" and run until a smooth consistency is achieved.
  3. If you want a looser sauce, add more yogurt. If you want a tighter sauce, use less yogurt.


Great ways to use this pesto:

as a dip for veggies; as a sauce for pizza; as a filling for an omelette; as a sandwich spread

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