Serve this versatile pesto with dehydrated crackers, slices of cucumber, zucchini, carrot sticks and celery stalks, or use as a sauce for zucchini spaghetti.
• 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.