Cilantro is said to help the body excrete neurotoxins like mercury, cadmium and lead in the urine. And this delicious dip/spread makes it delicious to detox.

2 cups packed fresh cilantro, chopped (vitamin A)
1/2 cup NSP Flaxseed Oil
3 t. NSP Dulse liquid
4 tablespoons lemon juice (vitamin C)

4 cloves garlic or 4 tsp chopped garlic
1/3 cup pumpkin seeds (zinc, magnesium)
1/3 cup Brazil nuts (selenium)
1/3 cup sunflower seeds (cysteine)
(substitutions can be made for last 2 nuts)
Sea salt to taste

Cut stems from the bunch of cilantro and remove anything that doesn’t look like cilantro that may have accidentally been harvested with it.  Then immerse the leaves in a large bowl of water and swish well to remove dirt (which sinks) and other kinds of things you don’t want in your pesto.   Allow to soak a few minutes picking out dead leaves, etc.  Lift out leaves to a colander to drain.  If there is a lot of stuff left in the bottom of the water bowl, I usually do another soak/wash. (All the stems do not need to be removed but there should be many more leaves than stems in the mix)

Process the drained cilantro, with the flaxseed oil, liquid dulse and lemon juice in a blender until the leaves and stems are chopped and consistency is smooth.

Add the garlic, nuts and seeds and blend until the mixture is finely mixed into a paste. Add a pinch of sea salt to taste and blend again.

Store in dark glass jars if possible. It freezes well, so harvest cilantro in season and fill enough jars to last through the year.




3 Responses to Cilantro Chelation Pesto

  1. Cindy Hahne says:

    Hi Pat!

    How much of the Cilantro Chelation Pesto should I eat at one time. It sounds like a good dip for chips.



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