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.