Cilantro is a flavor that I happen to love, but if you don’t – this pesto recipe can also be made with basil or parsley.
This recipe is both culinary and medicinal. It is nutrient dense and delicious. And it is easy – as long as you have a food processor.
Pumpkin seeds are a wonderful source of zinc – a very important mineral.
Cilantro is very helpful for escorting toxic metals from the body.
Other herbs are good for us as well – so feel free to experiment!
Let me know how you like it!
- 1 cup pumpkin seeds
- 1 bunch washed cilantro
- 2 cloves garlic
- Drizzle of extra virgin olive oil
- Juice of half a lemon
- Salt and Pepper
- Soak the pumpkin seeds in some water for up to 8 hours. (If you forget, it's ok, but you may need additional liquid.) Drain and add to a food processor with the remaining ingredients. Process until a paste. Scrape the side as needed.
- Use as a dip for veggies and chips. Use as a topping for salads, fish or chicken. Mix with chick peas for a flavorful salad.