Cilantro Pesto

Cilantro is a detoxifier of toxic metals. Consuming fresh cilantro daily for 3 weeks helps remove mercury, lead and aluminium.

A flavourful topping for grilled fish, chicken or vegetables, cilantro pesto is also good as a dip, over pasta or grains and on sandwiches. This pesto keeps in the refrigerator for several days. You can also freeze it in ice cube trays and then transfer the cubes to a freezer bag. For optimum flavour, bring it to room temperature before serving.

2 cups packed cilantro leaves  

2-4 cloves of garlic

1/2 cup Extra Virgin Olive oil

1/2 cup flax oil 

1/2 cup of pumpkin seeds

1/2 cup of sunflower seeds

1/4 cup Brazil nuts

1/4-1/2 teaspoon sea salt

Juice of 1/2 lemon  

Combine all ingredients into a food processor and process until it is a uniform consistency.   

Serve on fish, chicken, vegetables, or use in sandwiches or as a vegetable dip.  It is amazing on cooked cauliflower!

Keeps well in a jar in the fridge for about one week.  Alternatively, freeze in ice cube trays then transfer the pesto cubes to a freezer bag.