This is one of my favourite pesto recipes, its vegan, delicious , versatile and packed with nutrition so ticks all the boxes for me!
Asian supermarkets are a great place to buy coriander, its such good value and the bunches are huge and fresh and green, way better than the supermarket measly pots!
I'm a huge fan of coriander but I know its probably one of those love them or hate them herb. So if you don't like the flavour of coriander, you most certainly will not like this and there is no point in making something you won't enjoy, no matter how good it is for our health.
Herbs and spices have been used through the ages as a method to preserve foods and make them safer to eat and also add great flavour.
Research has shown that herbs have way more to offer than just good taste. Coriander or cilantro, is sucha herb whose unique benefits were discovered through the work of Dr Yoshiaki Omura.
He discovered that coriander was an excellent chelator of heavy metals like mercury, lead and aluminium and essentially could eliminate them from the body in a relatively short time.
Accumulation of heavy metals in the body can cause or contribute to hormone imbalances,cancer, thyroid problems, neurological disturbances, Alzheimers, learning problems, depression and food allergies. So it makes sense to get rid of them and what a delicious way to help your body to detox!
One person suffering from high blood pressure, due to mercury poisoning, had her blood pressure return to normal after eating 2 teaspoons of this pesto daily for only a week!
The other ingredients in this pesto offer their own health benefits so the combination is a Knock Out, packed full of antioxidants, vitamins, minerals, omega 3, with garlic contributing antiviral, antibacterial and antifungal benefits.
4 cloves garlic ( antiviral, antibacterial, antifungal)
1/3 cup Brazil nuts ( selenium)
1/3 cup sunflower seeds ( cysteine)
1/3 cup pumpkin seeds ( zinc, magnesium)
2 large bunches ( about 2 cups) of fresh coriander, including stems (Vit A)
2/3 cup of flaxseed, hemp, rapeseed or extra virgin olive oil ( omega 3)
4 tablespoons lemon juice ( vitamin C)
2 teaspoons dulse flakes (minerals)
Himalyan sea salt to taste
1. Wash the coriander well, then add to a food processor with the oil and process until blended.
2. Add the garlic, nuts, seeds, dulse, lemon juice and blend to a paste.
3. Season with sea salt and blend again.
4. Store in a glass jar in the fridge. It also freezes well.
This pesto is an absolute explosion of flavour so a little goes a long way and its so versatile! So far I've had it spread on rye toast with sliced avocado, as a garnish for soup, as a spread on oatcakes with some humus, in a quinoa bowl with stir fry veggies and tonight its going to be adding bags of flavour to a coconut and lentil dhal.
It would also make a delicious topping for baked potatoes or sweet potatoes or stirred through pasta. So I think it should be no problem at all to eat a few teaspoons of this for a week and cleanse your body of toxic heavy metals!
🍃 Health educator🍃