This nutritious recipe was one I learnt on a cooking weekend during my first year studying nutrition. It tastes heavenly and has since become a staple in my home. The best part is that you can whip up a batch in under 10 minutes. It's also jam packed full of vitamins and minerals such as selenium, zinc, magnesium, cysteine, iodine, vitamin A and C. I have a nut allergy so when I make this I swap out the brazil nuts for additional seeds and add in a few drops of selenium, however I wanted to give you the original recipe as it's super nourishing for your body.
It's a great recipe to help assist the body's natural detoxification process. When making this in our cooking class we learnt that 2 teaspoons daily for three weeks can help to detox your body and help remove heavy metals (alongside a healthy diet and lifestyle choices of course).
This pesto seriously tastes amazing, I highly recommend you try it out! I love to enjoy it with vegetables, grilled meats and fish, spread on toast, thinned with a little extra oil for dressing a salad, as a dip or to garnish a soup.
• 1/3 cup brazil nuts
• 1/3 cup pumpkin seeds
• 1/3 cup sunflower seeds
• 4 garlic cloves
• 2 packed cups of coriander
• 2/3 cup flaxseed or olive oil
• 4 tablespoons lemon juice
• 2 teaspoons kelp (can omit if you don't have)
• Sea salt to taste
1. Place nuts, seeds and garlic into a food processor and blend.
2. Roughly chop the coriander, then add the coriander with the rest of the ingredients into the food processor.
3. Spoon into a glass jar and store in the fridge, or drizzle olive oil on top and store in the freezer.