Embarking on a new anti-histamine diet, I discovered a culinary gem that has become a staple in my kitchen – the Cilantro and Parsley Herb Puree. Shared by a friend, this vibrant concoction adds a burst of fresh flavor to various dishes. Ideal for my dietary needs, this puree serves as a quick and handy addition to both cooked meals and salads when frozen in silicone ice cube trays. Note that for raw applications, you might want to skip the garlic. To maintain the purity of an anti-histamine program, it's best to use the frozen cubes within a month.
Enjoy this Cilantro Parsley Herb Puree followed by a bonus recipe below for a Vegan Pesto Puree.
Cilantro and Parsley Herb Puree
Ingredients:
1 cup cilantro, densely packed
1 cup parsley, densely packed
1-2 garlic cloves, peeled and chopped (optional)
¼ cup lemon juice, plus the zest of 1 lemon
â…“ cup extra virgin olive oil
¼ tsp. sea salt
Instructions:
Place cilantro, parsley, garlic (if using), lemon juice, zest, olive oil, and sea salt into a food processor or blender.
Pulse for one minute or until the mixture is pureed.
Options:Â Enhance the flavor by adding rosemary, oregano, marjoram, sage, ginger, or any other favorite herb. For a nutty twist (not suitable for a low histamine diet), consider adding pine nuts, pini, cashews, walnuts, pumpkin seeds, etc.
Vegan Pesto Puree
Ingredients:
1/2 cup raw pine nuts, walnuts, or pepitas (2 ounces)
2 cloves garlic
6 ounces fresh basil (2 healthy bunches)
1/3 cup extra-virgin olive oil
Juice of 1 medium lemon
3/4 teaspoon sea salt
Toast the nuts in a preheated oven at 350ºF for 5 to 7 minutes until golden brown. Let them cool.
Coarsely chop the garlic and nuts. Add to a food processor and pulse until coarsely chopped.
Add the basil leaves and pulse until coarsely chopped.
Pour in the olive oil, lemon juice, and salt. Process for about 10 seconds, scraping down the sides as needed, until you have a rough but uniform paste.
Optional: Add nutritional yeast for a cheesier flavor (note: high histamine).
