4 cloves garlic
1/3 cup brazil nuts (selenium source)
1/3 cup sunflower seeds (cysteine source)
1/3 cup pumpkin seeds (zinc & magnesium sources)
2 cups fresh coriander or (1 cup fresh coriander & 1 cup fresh parsley)
2/3 cup cold pressed extra virgin olive oil or (a mix of oilive & flax seed oil)
4 tablespoons lemon juice (vitamin C source)
Big pinch of sea salt to flavour
Soak the seeds and nuts overnight.
Process the coriander (& parsley, if added) and oils in a blender until chopped.
Add the garlic, drained nuts and seeds, salt and lemon juice. Mix well until the mixture is finely blended into a paste.
Store in a dark glass jar in the fridge and consume within 2 -3 days. It freezes well too.
Enjoy your Coriander Pesto on toast, crackers or as a sandwich spread with other healthy foods or tossed through hot meals such as pasta.
To help your body detox heavy metals such as lead, mercury and aluminium, enjoy this recipe regularly about 3 - 4 times a year for best results.