07 Oct Chelation Pesto (Cilantro)
Whether you’re looking to detoxify or simply just enjoy a delicious dip, give this long standing recipe a try.
Full disclaimer; this is not my recipe. In fact, I’m not sure where it originated from. It’s been circulating the natural health world ever since I can remember.
Why I like it
Cilantro chelation pesto is easy to make and tastes delicious.
Yes, it tastes great, even if you don’t like the taste of cilantro. I’m serious as a heart attack. Go on give it a try, I’ve converted many skeptics over the years with this dip.
While it tastes amazing, the health benefits are what got me started on this pesto many years ago. Cilantro has been proven to chelate (extract) heavy metals and chemicals from our bodies. Heavy metals such as mercury, nickel, uranium, cadmium, lead and aluminum, are able to imbed themselves into our central nervous systems and bones, accumulating for years and can slow you down mentally and physically. Chelating is an effective way to remove these harmful toxins.
What you need
4 cloves garlic
1/3 C Brazil nuts
1/3 C sunflower seeds
1/3 C pumpkin seeds
2 C fresh cilantro (packed)
2/3 C extra virgin olive oil
4 Tbsp lemon juice
2 tsp dulse powder
coconut aminos (substitute for tamari or soy sauce) to taste
What you do
- Process cilantro & oil in blender until cilantro is chopped
- Add remaining ingredients and process until blended into a paste
- Adjust taste with amino’s and continue to blend
- Store mixture in glass jars. The pesto keeps well and can also be frozen
- Use daily for a couple of weeks to aid in removal of mercury, lead & aluminum
- Pesto is great as a vegetable dip, on pasta, potatoes, crackers, spiralized veggie noodles, rice or quinoa, stir-fries, salads, sandwiches and wraps or where ever else your imagination takes you.
This recipe is packed with selenium, cysteine, zinc, magnesium, vitamin C, and A, to support the detox process.