Makes about 2-3 cups/may half the recipe

4-5 cups fresh washed cilantro

1 cup of fresh mint (stemmed)

Juice of 1 lime

½ cup olive oil

½ cup coconut milk

1 serrano or jalapeño pepper (with seeds)

Fresh Ginger Root- about thumb or finger size

½ yellow onion

Salt and pepper to taste (about 1/2 tsp salt and 1/8 tsp pepper)



Place liquids in blender with onion, ginger, pepper, and mint. After blended, add cilantro-one handful at a time to blender, until everything is well blended and consistency is pesto-like. Keep refrigerated in sealed glass container for 4-5 days.

Use as a pesto over beans and rice dishes, a dip for veggies or crackers, top over soups, salads, or baked potatoes

-Enjoy!

Update:Heavy Metal Toxicity
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