Cilantro-Almond Pesto

By: Esther Vasa

Cilantro – 1 bunch with thick stems cut off
Almonds or walnuts – ½ cup
Onion – 1 diced
Garlic – 4 cloves
Salt – ½ tsp or as desired
Green Chilies – 2 or 3
Extra Virgin Olive oil – 2 tbsp
Water - 1/2 cup
Lemon juice – 1 tbsp (optional)

Cilantro is used in chelation therapy to remove heavy metals especially mercury from our systems. Mercury can produce symptoms that are similar to multiple sclerosis. Cilantro has many more health benefits and has high nutritional value.

Put all these ingredients in a blender and blend for three minutes. The thick paste is your cilantro pesto. This can be sealed and stored in refrigerator for 5 days. Take two tablespoons of this cilantro pesto everyday either with your brown rice or with your veggies or throw a dollop of this into your soups for an additional flavor.

Preparation Time: 15 minutes

Serves: 10 – 15 times

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