Summer here in the country is a busy time. My garden has just produced the best crop of cilantro. I used purchased garden seeds, plus my own saved seed, and they both grew well. As you can see from the picture, planting thickly in a row, and then cutting with scissors works very well for a large crop at one time. These plants will grow and produce another picking.
The benefits of eating this pesto regularly are many. Raw sunflower and pumpkin seeds, so loaded with minerals, particularly magnesium, Brazil nuts, loaded with selenium, raw garlic for antibacterial and more, Dulse powder to stimulate the thyroid, vitamin c from lemon juice, and gamma linoleic acid from the hemp oil. This GLA is important as often our bodies do not produce it and we must ingest it to help with many processes in the body, mainly balance of hormones. And of course, the best for last, the benefits of cilantro in removing heavy metals from the body.
Recently a test through Rocky Mountain Analytical showed a heavy metal in my body, much to my surprise as I have thought my many cleanses in the past had been effective. Luckily I now can address this issue, and the pesto is one of the remedies.
I want to remind all of you that I am qualified as a practitioner to do many tests for you through Rocky Mountain Analytical, such as iodine (useful to determine for thyroid function, and levels of some important minerals), hair analysis (useful for determining toxic levels in the body), fatty acid profiles, and more.
Here is the recipe for Cilantro Pesto:
(from Eat Away Illness, page 8)
2 cups very packed cilantro
2/3 cup hempseed oil
4 cloves garlic
1/3 cup brazil nuts
1/3 cup sunflower seeds
1/3 cup pumpkin seeds
4 tbsp. lemon juice
2 tsp. dulse powder or other powdered sea veggie
Celtic sea salt to taste
1. Process the cilantro and oil in a food processor until a paste.
2. Add the garlic, nuts and seeds, dulse and lemon juice and chop until the mixture is the desired consistency. I like it a little chunky.
3. Add a pinch of salt to taste and blend again.
4. Store in glass jars in the fridge (keeps for up to a week), or freezer. To freeze, leave the lids off until frozen, then recap.
Makes 2 jelly size jars.
Use this pesto as a snack with whole grain crackers, with veggies for dipping, on pasta, on homemade pizza, on baked potatoes, toss with roasted veggies, add to vegetable soup, mix with other ingredients for a salad dressing, slather on a fish fillet and bake or steam.
Enjoy the fresh summer produce…