Cilantro Chelation Pesto Recipe

Homemade cilantro-pesto-in-jars-on-wooden-background.jpg

This pesto recipe is delicious on top of a bed of zucchini noodles, quinoa, or chicken. It's very simple to make and it's dairy-free. We recommend this recipe to anyone who is suffering from heavy metal toxicity, because it will actually chelate mercury and other heavy metals out of the body.

INGREDIENTS:

  • 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 packed fresh cilantro (coriander, Chinese parsley) (vitamin A source)

  • 2/3 cup organic cold pressed flaxseed or olive oil

  • 4 tablespoons lemon juice (vitamin C source)

  • 2 teaspoons dulse powder

  • Sea salt and pepper to taste

INSTRUCTIONS

  1. Process the cilantro and flaxseed or olive oil in a blender or food processor until the cilantro is chopped.

  2. Add the garlic, nuts, seeds, dulse, and lemon juice and process until the mixture is finely blended into a paste.

  3. Add sea salt and pepper to taste and transfer to a glass container.

  4. Store in the refrigerator up to a week, or freeze for later use in a freezer safe container.

This pesto recipe is delicious on top of a bed of zucchini noodles, quinoa, or chicken. It's very simple to make and it's dairy-free. We recommend this recipe to anyone who is suffering from heavy metal toxicity, because it will actually chelate mercury and other heavy metals out of the body.


Cilantro Chelation Pesto Recipe
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Cilantro Chelation Pesto Recipe

Creator: Jen Lawrence
This pesto recipe is delicious on top of a bed of zucchini noodles, quinoa, or chicken. It's very simple to make and it's dairy-free. We recommend this recipe to anyone who is suffering from heavy metal toxicity, because it will actually chelate mercury and other heavy metals out of the body.

INGREDIENTS

  • 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 packed fresh cilantro (coriander, Chinese parsley) (vitamin A source)
  • 2/3 cups organic cold pressed flaxseed or olive oil
  • 4 tablespoons lemon juice (vitamin C source)
  • 2 teaspoons dulse powder
  • Sea salt and pepper to taste

INSTRUCTIONS

  1. Process the cilantro and flaxseed or olive oil in a blender or food processor until the cilantro is chopped.
  2. Add the garlic, nuts, seeds, dulse, and lemon juice and process until the mixture is finely blended into a paste.
  3. Add sea salt and pepper to taste and transfer to a glass container.
  4. Store in the refrigerator up to a week, or freeze for later use in a freezer safe container.
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