Cilantro-Basil Pesto
Prep time: 
Total time: 
Serves: 1½ cups
  • 4 ounces fresh basil (about 1 cup very tightly packed)
  • 4 ounces fresh cilantro (about 1 cup very tightly packed)
  • ½ cup extra virgin olive oil
  • 1 lemon, juiced
  • 1 clove garlic, peeled
  • ½ teaspoon sea salt
  1. Place all ingredients in a high-powered blender or food processor, and blend on medium speed until desired consistency is reached, using a tamper or stopping to scrape the sides of the processor if needed. If the blend is too thick, add some additional olive oil.
NOTE: Keeps well in the refrigerator for a week.
Recipe by Autoimmune Wellness at