Cilantro Pesto



4 cloves garlic


1/3 cup Brazil nuts


1/3 cup sunflower seeds


1/3 cup pumpkin seeds


2 cups packed fresh cilantro


2/3 cup flaxseed oil


4 tablespoons lemon juice


2 tsp dulse powder


Sea salt to taste




Process the coriander and flaxseed 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 to sea salt to taste and blend again.


Store in dark glass jars if possible.


It freezes well, so purchase coriander in season and fill enough jars to last through the year.

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