Prep Time5 minsTotal Time5 minsYields8 Servings

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. It's also jam-packed full of vitamins and minerals such as selenium, zinc, magnesium, cysteine, iodine, vitamin A and C. 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 healthy lifestyle choices of course). 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.

Ingredients:

 ½ cup brazil nuts
 ½ cup pumpkin seeds
 4 garlic cloves
 2 packed cups of coriander
  cup extra virgin olive oil
 4 tbsp lemon juice
 2 tsp kelp (can omit if you don't have any)
 Sea salt to taste

Method:

1

Add all ingredients into a food processor or blender and process until well combined.

2

Spoon into a glass jar and store in the fridge, or drizzle olive oil on top and store in the freezer.

Ingredients

 ½ cup brazil nuts
 ½ cup pumpkin seeds
 4 garlic cloves
 2 packed cups of coriander
  cup extra virgin olive oil
 4 tbsp lemon juice
 2 tsp kelp (can omit if you don't have any)
 Sea salt to taste

Directions

1

Add all ingredients into a food processor or blender and process until well combined.

2

Spoon into a glass jar and store in the fridge, or drizzle olive oil on top and store in the freezer.

Coriander Pesto