
- 4 cloves Garlic
- 1/3 cup Brazil Nuts (selenium)
- 1/3 cup Sunflower Seeds (cysteine)
- 1/3 cup Pumpkin Seeds (zinc, magnesium)
- 2 cups packed fresh cilantro – coriander, Chinese parsley (vitamin A)
- 2/3 cup flaxseed oil
- 4 Tbsp lemon juice (vitamin C)
- 2 tsp Dulse powder
- Sea salt to taste
Process the cilantro and flaxseed oil in a blender until the cilantro is chopped. Add the garlic, nuts, seeds, dulse and lemon juice. Mix until finely blended into a paste. Add a pinch of sea salt to taste and blend again. This pesto is delicious on toast, baked potatoes, or pasta.
Store prepared pesto in dark glass jars if possible. It freezes well, so purchase cilantro in season and fill enough jars to last throughout the year.