Cilantro Pesto

Add on top of whole grain and pasta dishes for a flavourful, nutritious boost.

1 1/2 cups (385 mL) cilantro leaves, packed
10 large fresh spinach leaves
1/4 cup (60 mL) cashews
1 clove fresh garlic
1/4 to 1/2 cup (60 to120 mL) olive oil and flax oil, blended
Juice of 1 lime
Salt to taste

Chop cilantro, spinach, cashews, and garlic in food processor until fine. Add oil and remaining ingredients and blend until incorporated. Pesto keeps for one week when stored in an airtight container in the refrigerator.

Serves 8.

source: "Decidedly Delicious", alive #292, February 2007