Living Recipes
Make in season to eat fresh or freeze for future enjoyment!

 

CILANTRO PESTO
(Said to remove heavy metals from the body)

4 cloves garlic
1/3 cup Brazil nuts
1/3 cup sunflower seeds
1/3 cup pumpkin seeds
2 cups packed, fresh cilantro ( coriander, Chinese parsley)
2/3 cup hemp oil
4 tablesppons lemon juice
2 teaspoons dulse powder
sea salt to taste

Process the cilantro and hemp oil in a blender until the coriander is chopped. Add the garlic, nuts, and seeds, dulse and lemon juice and mix until the mixture is finely blended into a paste. Add a pinch of sea salt or celtic salt to tate and blend again. Store in dark glass jars, if possible. It freezes well, so purchase cilantro in season and fill enough jars to last through the year. Cilantro has been proven to chelate toxic metals from our bodies in a relatively short period of time. Combined with the benefits of the other ingredients, this recipe is a powerful tissue cleanser. Two teaspoons of this pesto daily for three weeks is purportedly enough to increase the urinary excretion of mercury, lead and aluminum, thus effectively removing these toxic metals from the bodies. We can consider doing this cleanse for three weeks at least once a year. The pesto is delicious on salads, pasta, etc.

BASIL PESTO
1.5 cups fresh basil leaves
2 cloves garlic
1/4 cup pine nuts or walnuts
3/4 cup hemp oil

Process nuts and garlic together. Separately process basil until well broken down. Add together and process, slowly adding in hemp oil.

ARUGULA PESTO
2 cups fresh arugula, packed
1/2 cup walnuts
1/4 cup hemp oil
3 cloves garlic
1 Tbsp lemon juice
dash Himalayan salt

ASPARAGUS PESTO
1.25 cups diced asparagus
3 cloves garlic
1/4 cup walnuts
1/2 cup hemp oil

 


 

 

 

STINGING NETTLES PESTO
1/2 cup stinging nettle leaves
1/2 cup pine nuts or walnuts
3 cloves garlic
1 Tbsp hemp oil
1 Tbsp lemon juice
few shakes Himalayan salt
1/4 cup sun dried tomatoes, presoaked/drained

Process nettles to eliminate spines. Add remaining ingredients and process thoroughly. If necessary, add more oil or lemon juice for smoother consistency.

GARLIC SCAPE PESTO
3 cups garlic scapes
2/3 cup sunflower seeds
2 carrots
2 celery
1 cup sugar snap peas
few stems sage
few stems tarragon
2/3 cup onion
6 Tbsp hemp oil
2.5 Tbsp dulse
dash Himalayan salt

Process sunflower seeds and garlic scapes together. Remove from processor and process remaining ingredients. Add seeds and scapes back in processor and process everything until thoroughly blended.

BASIL-PARSLEY-ALMOND PESTO
2 cups parsley, packed
2 cups basil
8 cloves garlic
1 cup hemp oil
few dashes of Himalayan salt
few dashes black pepper

SUNFLOWER-BASIL-PARSLEY PESTO
2 cups sunflower seeds
2 cups basil, packed
2 cups parsley, packed
1 medium onion
2 medium carrots
8 garlic
1 cup hemp oil
1/2 cup hemp seed
dash Himalayan salt
dash black pepper
fresh orange juice for consistency

 

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