Friday, May 16, 2014


Cilantro is known as a heavy metal chelator and can purportedly help remove lead, mercury, and other toxins from the body. However, I'm not a medical practitioner of any kind so I recommend enjoying this pesto for its delicious flavour and gorgeous colour!

For years I've been making this pesto from this website, and I barely make any changes to the recipe other than adding mint and sometimes using olive oil instead of flaxseed oil.

Cilantro, Brazil Nut, and Seed Pesto
makes: about 2 cups

- 1/3 cup Brazil nuts (selenium)
- 1/3 cup sunflower seeds (cysteine)
- 1/3 cup pumpkin seeds (zinc, magnesium)
- 4 cloves garlic, peeled
- 2 cups packed fresh cilantro (vitamin A)
- 1/2 cup fresh mint
- 2/3 cup flaxseed oil
- 2 lemons, juiced
- 2 tsp dulse flakes
- 1 tsp sea salt, or to taste
- 1 tsp. coarsely ground black pepper (optional)
  1. Put the nuts and seeds, garlic, lemon juice, dulse, flaxseed oil, mint, cilantro, salt, and pepper, if using, (in that order) in a blender or food processor and process to a desired consistency.
  2. Taste and add more salt if needed. Store in the fridge in dark glass jars if possible. It freezes very well, so make more when cilantro is in season and freeze it.
  3. Enjoy this as you would any pesto.

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