This is one of my favorite things to eat in the whole world! Lots of good stuff in this recipe; cilantro is a natural detoxifying herb that aids in the break down of heavy metals in the body. Un-cooked olive oil has lots of good healthy fats (cooking olive oil on high heat changes the molecular structure and can actually be harmful. Better to use coconut or grape seed oil for sauteing). Garlic is good for heart health and boosts the immune system. Creamy cashews replace the need for parmesan cheese in this recipe and nutritional yeast adds B vitamins and tangy “cheese” flavor without the dairy. Enjoy!
You can also add broccoli, kale or asparagus to this recipe or any other vegetable you like!
1-2 servings of brown rice or quinoa pasta
1 bunch organic cilantro
1/4 cup olive oil
handful of cashews
(you can also use pine nuts,
sunflower or pumpkin seeds)
sea salt to taste
1 clove garlic
broccoli florets (optional)
nutritional yeast (optional)
1. Cook pasta according to package directions.
2. In a food processor blend nuts/seeds into a powder.
3. Add garlic clove and pulse until crumbly.
4. Add chopped cilantro (mostly leaves), olive oil and sea salt. Blend on High until pesto forms, scraping sides of food processor as needed.
5. When noodles are nearly done add broccoli or kale (if using) to pot and lightly cook, then strain noodles and veggies into colander.
6. In a bowl add pasta, veggies and pesto and mix well. Top with nutritional yeast if using.
Tip: for extra protein you can sprinkle pumpkin seeds over pasta, which are also good for the male prostate 🙂