Cilantro Pesto

Two foods that antidote mercury stored in our tissues are seaweed and cilantro. They both chelate mercury and safely discharge it from the body. I recommend their frequent use. On my weekly market trip, I always pick up a bunch or two of cilantro and generously strew it as a garnish or turn it into pesto.

A flavorful topping for grilled fish, chicken or vegetables, cilantro pesto is also good as a dip, over pasta or grains and on sandwiches. This pesto keeps in the refrigerator for several days. For optimum flavor, bring it to room temperature before serving.

Makes about 1¼ cup

1 bunch fresh cilantro, rinsed and dried (approximately 3 cups, loosely packed)
½ cup grated Parmesan cheese
½ cup roasted pine nuts, walnuts or macadamia nuts
2 cloves garlic
1 tablespoon lime juice
½ cup extra virgin olive oil
½ teaspoon sea salt or to taste

Strip the cilantro leaves from the stems and set the leaves aside. Coarsely chop the stems and place them in a food processor or blender. Add the cheese, pine nuts, garlic, lime juice, oil and salt and process to a uniform consistency. Add the leaves and process until the leaves are coarsely chopped.

May you be well nourished,

Rebecca Wood


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