Cilantro has been found to remove heavy metals from our bodies. And here is a delicious way to add plenty of the chelating properties of cilantro to your diet. This pesto recipe uses no oil. Fancy that! I use half an avocado to supply some fat and then add rice milk until I have the desired consistency. If I am using the cilantro pesto on pasta I make it a little softer then when I use it for a topping on an open sandwich or a dip. Any way you choose to eat this flavorful pesto you will want to make it often and you will find many ways to spice up your meals.
In the photograph shown here I served the freshly made pesto with whole wheat pasta.
Time: 20 minutes
Big bunch of cilantro, very well washed and dried
1/2 cup walnuts
1/3 cup pumpkins seeds
2 small or one big cloves garlic, chopped
1/2 avocado, chopped
2 dstspn seaweed flakes
2 tspn tamari
Juice one lemon
A little rice milk
If you have time soak the walnuts and pumpkins seeds for a couple of hours. Then drain well in a sieve.
Place the walnuts and seeds in a food processor and pulse for a few minutes.
Add all the remaining ingredients except the rice milk. Mix the ingredients in the processor, stopping frequently to scrape the sides of the bowl down.
Add some rice milk in small increments until the pesto is the desired consistency.
Serve over pasta or as a dip or however you choose.