This coriander pesto is used for the removal of heavy metals, such as aluminum, lead and mercury. Have two teaspoons per day for three to four weeks for chelation, making sure to also drink two litres of water and have lots of fibre to allow the metals to be flushed out.
1/3 cup Brazil nuts
1/3 cup sunflower seeds
1/3 cup pumpkin seeds
2 cups fresh coriander
4 cloves of garlic
2/3 cup extra virgin olive oil
4 tbsps lemon juice
1/2 tsp celtic sea salt
- Soaks the nuts and seeds in water overnight to improve digestion.
- Process the coriander and olive oil in a food processor.
- Add nuts, seeds, garlic, salt and lemon juice.
- Mix until the mixture is finely blended into a paste.
- Store in a glass jar in the refrigerator.
We visited the Mitchie Markets on Sunday and picked up some potted herbs to plant in our veggie beds. We also discovered a new stand with seedlings and got six miniature lettuce. There are two lettuce growing from seeds we planted a month ago, but unfortunately that’s all. Perhaps we are cheating a little, but I haven’t been weighing the herbs.
A good pesto is more about the basil and less about the nuts, so to give a more local flavour I’ve swapped the traditional pine nuts for macadamias. The basil must be fresh.
1 garlic clove
50g macadamia nuts
1 cup fresh basil leaves
50g Parmasen cheese
4 tbsp extra virgin olive oil
- Put the garlic, nuts, basil and cheese in a food processor (or using a mortar and pestle) and mix (pound) into a paste.
- Add the oil to moisten.
- Cook your favourite pasta.
- Mix pesto in with a little reserved pasta water and heat briefly.
- Season to taste and serve.
Note: You can keep in the fridge for up to 3 weeks in a sterilized glass jar and covered in a layer of olive oil.