Food Log Friday & Cilantro Pesto Recipe

Oh cilantro! It seems like people either love it or hate it. Interestingly, this may be due to a genetic trait.

I’ll admit it. I’m a cilantro lover. You other cilantro lovers out there probably adore it for it’s fresh, citrusy flavor but there are lots of other reasons to heart cilantro.


  • is a great source of antioxidants (2)
  • is rich in vitamins A, K & C as well as potassium and manganese (2)
  • helps cleanse the liver thanks to the compound linalool (1)
  • helps cleanse the body of toxic metals (2)
  • supports the digestive system (2)
  • promotes a calm feeling (2)
  • can improve sleep quality (3)
  • helps balance blood sugar (3)
  • has natural anti-histamine properties that calm skin irritations (3)

Cilantro pesto is a tasty way to add more cilantro to your diet. It’s versatile and super easy to make. It boosts the flavor of chicken, beef, white fish, shrimp, eggs, roasted veggies, steamed veggies, and makes for a delicious salad dressing. My recipe is barely a recipe; just a few ingredients blended together in a food processor.

Cilantro Pesto



  • ½ cup pine nuts
  • 1-2 garlic cloves
  • 1 bunch fresh cilantro
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • ½ cup olive oil


  1. Place pine nuts, garlic clove(s), cilantro, sea salt and black pepper into a food processor (or other blender-type gadget).
  2. Pour in ⅔rds of your ½ cup of olive oil. Starting with ⅔rds of the ½ cup allows you to control the viscosity/oily-ness of the pesto. Not all cilantro bunches are exactly the same size. You don’t want slimy, oily, drippy pesto.
  3. Blend until smooth. Add more oil as necessary to reach desired consistency.
  4. Taste and add any additional sea salt, black pepper or garlic to taste.
  5. Place in the fridge for at least 30 minutes before serving to allow flavors to combine.





Food Log Friday

Started the day, as usual, with a mug of warm lemon water with a pinch of sea salt.

Breakfast was 2 pumpkin protein pancakes with 2 slices of bacon and ½ a cup of coffee with a splash of organic ½ and ½ and 1 teaspoon of coconut sugar.


Midmorning I did a great booty workout at the gym which I’ll post on Monday. I was pretty hungry afterwards so I skipped a post-workout shake and went straight to lunch. Lunch was leftover chicken fajita meat and veggies from dinner out with friends the night before along with steamed baby kale, baked sweet potato and cilantro pesto.


By 3:30ish I was ready for a snack. I had some grass-fed cheddar cheese, 3 chocolate macaroon Larabar bites and a mug of beef bone broth. I have also tried the double chocolate brownie Larabar bites and like them much better than the chocolate macaroon. They also make a mint chocolate truffle flavor that I want to try.


I turned on Pitch Perfect 2 while I cooked dinner. It’s really funny! I want to go to lunch or maybe happy hour with Rebel Wilson. Dinner was turkey meatballs with zucchini noodles, a pretty clean (not perfect) store-bought tomato basil pasta sauce, a sprinkle of parmesan cheese and some roasted eggplant on the side.



Have a great weekend! Make some cilantro pesto and put in on everything!



I am not affiliated with the companies of any of the products I recommend or link to. They are simply high-quality products that I choose to use.

I am not a Registered Dietician or licensed medical doctor. I do not diagnose or treat disease, but instead make healthy lifestyle recommendations for balancing the body and promoting optimal wellness. No recommendation or comment made by me should be construed as being medical advice or diagnosis.

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