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!

Pumpkin Seed Cilantro Pesto


  • 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


  1. 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.
  2. 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.