Recipe contributed by Kate Helder
4 cloves garlic
75g sunflower seeds
75g pumpkin seeds
75g brazil nuts
75g fresh coriander (1 large bunch)
60g lemon juice
½ tsp celtic sea salt (fine)
100g olive oil
Place garlic, nuts and seeds into TM bowl and chop for 10 seconds on speed 8.
Place coriander into TM bowl and chop for 10 seconds on speed 6.
Add lemon juice and salt.
Turn to speed 4 and add the olive oil into the mixture in a slow stream through
the lid until well combined.
If possible store the pesto in dark coloured glass. It freezes well, so purchase or
use from your garden when coriander is in season. It’s delicious no matter what
you eat it with – toast, baked potatoes, pasta, etc.
Coriander has been proven to chelate toxic metals from the body in a relatively
short time and combined with the benefits of the other ingredients, this recipe is
a potent tissue cleanser. Two teaspoons of this pesto daily for three weeks is said
to be enough to increase the urinary excretion of mercury, lead and aluminium,
thus effectively removing these toxic metals from our bodies.
Originally sourced from www.rawfoodinfo.com