Okay- I have been selling the Cilantro Detox Pesto at the farmer’s markets. It has been a huge hit. It is really easy to make and it tastes great. You can serve it on Pasta, put it on bagels, mix it into rice or quinoa. You can even just eat it by the teaspoon, once daily. It’s that good! I am not claiming credit for inventing this stuff. I got the recipe a while ago, and have been playing with it and finding out how I like it best.
I started making it, and eating it, because I discovered how potent it is for helping to remove toxins from the body. Specifically, heavy metals like mercury and aluminum. You can easily do an online search for cilantro and heavy metals. The other ingredients also support the body to eliminate toxins as well. All of the ingredients are chock full of tasty, healthy nutritional components.
Anyway- Here is my recipe for Cilantro Detox Pesto:
I start with:
- 2 bunches of cilantro ( in case you’re buying it from the market)
- 4-8 cloves of garlic- depending on size and garlic preferences
- about a cup of Extra Virgin Olive oil ( maybe more, depending on preferences)
- 1/2-1 cup of pumpkin seeds
- 1/2-1 cup of sunflower seeds
- a nice slice of lime, again size based on personal preference
- 1/4 cup Brazil nuts
- 1/4-1/2 teaspoon sea salt
- a touch of Braggs liquid amino acids, balsamic or apple cider vinegar optional
- nutritional yeast or parmesan cheese optional
Add all of the ingredients into a food processor and hit GO! It’s that easy. I tend to add ingredients a bit at a time. And I absolutely make sure to test it as I go along. Just to make sure it’s perfect. yeah… that’s why. 🙂
You’ll have to play around with the recipe. I honestly almost never use a measuring cup, so I do not know exact amounts. I am not trying to be secretive or coy. I really don’t know! The good part is, it doesn’t make a huge difference with this recipe. You can’t kill it, except maybe with way too much salt (I did that once by accident). I saved the batch, by doubling the recipe and then using it in pasta dishes instead of eating it straight. It was rough, but we managed to finish the batch in under 3 days. 🙂
This is a great dish, especially in the Summer. It only takes about 5 minutes to make and stores well in the refrigerator. I have plenty of quart yogurt containers around (although I make my own whole milk yogurt now, so I have less and less). So just scoop it into the container and spoon it out as needed. It’s for medicinal purposes- so go ahead and indulge without the guilt!
In the early Spring, I also will substitute wild Ramsons for the garlic. Sometimes I will combine the cilantro with a traditional Basil Pesto. I will occasionally add arugula, or wild greens to the recipe. The word pesto, I believe, just means paste, or sauce(?). So there are no hard and fast rules for what to use in the mix. I’d love to hear about your experiences and recipes, and how you are using it. Maybe you have found a great combination for eating Cilantro Pesto. Share in the comments below!
I am an Education Specialist, Health Coach and Author. I work with aspects of the teachings I have learned from Andean shamanic and cosmology, to health, nutrition and education. Everything is energy. Energy must flow. Like water, when it does not flow, it stagnates and is not healthy. These techniques help your life to flow. I have been initiated into many of the ancient lineages and learned ceremonies, rites of passage and healing techniques. I have worked as a healer and done workshops and taught some of these aspects – passing the teachings on.
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