Cilantro LeavesPacked with vitamins A and C, cysteine, magnesium, and zinc, this detox pesto adds both nutrition and flavor to eggs, stews, vegetables and rice.
2 bunches cilantro
1 bunch other green herb/s: arugula, basil, dill, parsley, fennel, rosemary, thyme, kale
1 cup raw seeds (pumpkin or sunflower) &/or seed butter, like tahini
2 to 4 cloves garlic and/or 1 inch fresh Ginger root (optional)
1 tsp Miso (optional)
1 handful dried or toasted sea palm seaweed (optional, but recommended)
½ to 1 tsp sea salt, to taste
1 cup + olive oil, hemp seed oil and/or sesame oil
1 lemon or lime
Chop green herbs and set aside. Peel ginger root with edge of spoon, chop along grain, then fine chop across grain.
Place seeds, ginger, garlic, miso, and seaweed in blender or food processor (can also use hand-held immersion blender in a quart jar). Add enough oil to cover. Blend on medium for a few seconds.
Add another 1/4 cup oil. Place chopped herbs in blender with juice of lemon/lime. Add another 1/4 cup oil.
Cover blender and pulse puree on low speed. Slowly increase the speed, adding oils as you blend. If ingredients seem stuck, scrape down sides of blender in between pulses.
Goal is a rich, creamy paste—don’t be afraid to keep adding oils until the desired consistency is reached. (Food processor variety will naturally be more coarse/chunky.)
This pesto will be your enzyme/protein rich EFA/greens source for several weeks. With the addition of the brown seaweed with the cilantro also serves to detox while feeding your system. Put on veggies, rice, meats, crudités/raw veggie sticks, just about anything savory!
Store in glass jars and refrigerate or freeze. It will keep up to three weeks in the fridge and up to two months in the freezer.