A Parsley Cilantro Pesto, made with Love!

I just spent the weekend in a beautiful casita (guest house) in Carbondale, Colorado with a group of wonderful women.  Our time together was filled with yoga, meditation, cross country skiing, dancing, laughter and fabulous food!  Our retreat, facilitated by Tara Sheahan, was full of life and activity, but also plenty of space and time for reflection.  Tara is a generous and gracious host and it was truly lovely to wake up to the sound of the river below with the knowledge that good things awaited…

We arrived on Friday afternoon and did a quick ski, then a blessing and a little yoga before we all sat down together for a delicious meal of Tara’s creation.  One thing you might not know about me is that I have an immense distaste for cilantro.  I just don’t like it.  Ick.  I’ve tried to like it, because it’s a detoxifying food, said to help remove heavy metals from the body.  What’s not to like about that?  Well…like I said, ick.  When Tara said she had a parsley-cilantro pesto to accompany some of the dishes in our dinner, I figured I would take a no thank you serving and that would be that.  But, to my surprise, it was delicious!  I went back for more!  I asked Tara to share her recipe and she kindly agreed.  I offer to you a Parsley-Cilantro Pesto made with love (a critical ingredient in any dish, by the way) a la Tara…Tara suggests some great uses for the pesto below; in addition,  it would also be perfect on grilled tofu or tempeh, roasted vegetables, stirred into some cooked beans, in an avocado and tomato salad, and on and on and on.  When tomatoes are back in season, I am envisioning a black bean, tomato, and avocado salad with parsley cilantro pesto… 

By the way, if a women’s retreat is in your future, I highly recommend attending 2-day retreat with Tara.  She is a  warm and wonderfully accomodating host.  Her property is beautiful, with a comfortable casita for sleeping and lounging, as well as an amazing kiva for yoga, meditation, dancing, laughing, and reflection.  There is a lovely area groomed for cross-country skiing nearby, and since Tara is a former national cross-country ski racer, she is also able to provide a plethora of helpful tips for skiers of all levels.  And, last but not least, Tara is an amazing cook and uses local and organic ingredients, so you will be completely nourished inside and out. 

  • 1/2 bunch parsley chopped  with love and appreciation for parsley in the middle of Winter!
  • 1/4 bunch cilantro chopped the same!
  • 2 small garlic cloves, center sprouting part removed, and same happy appreciation of garlic!
  • 2/3 cup nice quality olive oil (or enough to create a pesto) – California makes great olive oil and it’s somewhat “local!”
  • Sea salt  to taste, or 1/2 tsp.
  • Optional:  2 tbsp. lightly toasted and tasty pinenuts for a rich, creamy flavor.

Whirl around in a blender or cuisinart until incorporated!  Serve on chicken marinated in olive oil, lemon, herbs, mustard and garlic, or on salmon!  Great on pizza crust or sandwiches, in egg dishes or simply on whole grain toast!


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