If you don't know, my love of cilantro runs deep. I love it. I can eat it right off the stem. Cilantro pesto seemed like a great match for me.
Also called coriander or Chinese parsley, cilantro is the go-to herb for heavy metal detoxification. The brain draws up precious mineral salt compounds from cilantro with a surprise package attached: phytochemicals that deliberately remove toxic heavy metals from the brain, freeing up neurons from toxic heavy metal oxidized residue, so that they can function at their best.
Cilantro is also very valuable for extracting heavy metals and other toxins from other body systems and organs, particularly the liver. In fact, it’s an amazing liver detoxifier in its own right. It’s one of the best adrenal support herbs, too, and wonderful for balancing blood glucose levels and staving off weight gain, brain fog, and memory issues.
Cilantro is also antiviral, as it helps keep down levels of the Epstein-Barr virus, shingles, HHV6, cytomegalovirus (CMV), and other herpetic viruses in all their various forms, as well as HIV.
It’s also antibacterial; it helps to fight off virtually every form of bacteria and flush its waste from your body, and it’s also anti-worm.
I like to pair this pesto with steamed potatoes, gluten free pasta, or use as a dip for veggies, or as a spread on some gluten free toast or yummy sandwich. Enjoy!
2 bunches of fresh cilantro, including stems
1/2 cup raw walnuts
2 cloves of garlic
1/4 tsp fine sea salt
1/8 tsp fresh cracked black pepper
Juice of 1 lemon
1 tbsp. Extra Virgin olive oil
Combine all ingredients in a food processor until the big chunks of walnuts and cilantro are broken down. Store in an airtight container in the fridge for up to a week.