I used to hate cilantro… as a child I thought it tasted like soap and it was one of the few things I was picky about. But a couple years ago, I suddenly started loving it! This fresh cilantro pesto is good with gnocchi, soba noodles, as a dip with corn chips, as a sandwich spread, paired with grilled steak, swirled into soups, you name it!
A note on coconut milk. If you are following the low-FODMAP diet, Monash university is very specific about avoiding canned coconut milk that is long-life or has inulin. Inulin, or chicory root fibre, is a type of dietary fibre nutritionally classed as fructans (depending on the chemical structure, they can be considered an oligosaccharide or a polysacchride, the “O” and “P” in FODMAP). Currently, chicory root is the only commercial source of inulin. While there are several articles (including scientific papers) out there discussing the potential health benefits of inulin, for us folks with sensitive digestive tracts it is a no-go. Inulin has a prebiotic qualities, meaning that it begins to be digested/fermented in the small intestine… exactly what we are trying to avoid! As we have particularly sensitive pain receptors in our intestines, fermentation (and therefore gas production which leads to bloating) can cause great discomfort. Inulin is commonly added as a filler and thickener to gluten-free products, canned milks, protein shakes, energy bars, meal replacers or any product labeled as low calorie, reduced carb or high fibre. It is also found naturally in high quantities in jerusalem artichokes/sun-chokes, jicama, artichokes, asparagus, onions, leeks, garlic, green or unripe bananas and wheat. When selecting your coconut milk, be sure to read the label and look for “inulin” or “chicory root”.
Finally, on nuts: So long as you avoid almonds, cashews, hazelnuts or pistachios, you can use any type of nut you’d like in this recipe. The next time I make it, I’m going to try roasted chestnuts!
- 1/3 cup sprouted nuts (anything except almonds, cashews, hazelnuts or pistachios)
- 3 oz cilantro
- 4 oz spinach
- 1/2 oz fresh ginger
- 1.5 tsp gochujang
- 1 medium lime
- 1 tbsp sesame oil
- 1/3 cup coconut milk
- 1/2 tsp salt
soak your nuts overnight, then rinse well
place all ingredients into blender at once and blend until very smooth
refrigerate for at least 30 minutes before serving