Serve this versatile pesto with dehydrated crackers, slices of cucumber, zucchini, carrot sticks and celery stalks, or use as a sauce for zucchini spaghetti.
Recipe Servings: 2
Recipe Total Time: 15
Ingredients: • 1 big bunch of fresh cilantro, chopped • 1 cup walnuts, soaked overnight • 2 cloves garlic • ¼ cup cold-pressed olive oil • Juice of 1 lemon • ½ tsp. Celtic sea salt or to taste In a food processor, combine all of the ingredients and blend until mixture becomes creamy. If using as a sauce, add a little water to the blender to reach the desired sauce consistency.