Coriander pesto

From Sue Giles.

Pesto is a fabulous way of incorporating the flavour and benefit of herbs into your diet. It is simple and easy to make, and may be frozen for use at a later time. This recipe is sometimes known as “Poor Man’s Chelation” because of the wonderful detoxifying properties of the coriander. It can be useful in helping to remove difficult toxins such as heavy metals from the system.

Traditional use encourages taking 1 desert spoon of this pesto daily for about 3 weeks to assist with a “spring cleaning" for your body.  The benefits of the coriander are supported by sulfur from the garlic; calcium, magnesium and zinc from the nuts; vitamin C from the lemon juice; and essential fatty acids from the olive oil.

Pesto can be enjoyed on pasta, or as a flavoring spread on a piece of grilled meat, chicken or fish, as an alternative to butter in a sandwich or on toast, or on a baked potato.

1 clove garlic
1 cup almonds, cashews, Brazil, or other nuts
1 cup packed fresh coriander leaves
2 tablespoons lemon juice
6 tablespoons olive oil

Place coriander and olive oil in blender and process until the cilantro is chopped. Add the rest of the ingredients and process to a lumpy paste (you may need to add a touch of hot water and scrape the sides of the blender). You can change the consistency by altering the amount of olive oil and lemon juice, but keep the 3:1 ratio of oil to juice.

It freezes well, so you can make several batches at once.