• 4 cloves garlic
• 1/3 cup Brazil nuts (selenium)
• 1/3 cup sunflower seeds (cysteine)
• 1/3 cup pumpkin seeds (zinc & magnesium)
• 2 cups packed fresh coriander (cliantro, chinese parsley & vitamin A)
• 2/3 cup olive oil
• 4 tablespoons lemon juice (vitamin c)
• 2 tsp dulse powder or flakes (packed with vitamins & minerals)

Directions:

• Process the coriander and olive oil in a blender until the coriander is chopped.
• Add the garlic, nuts and seeds, dulse and lemon juice
• Mix until the mixture is finely blended into a paste.
• Add a pinch of sea salt to taste and blend again.
• Store in a glass jar in the fridge for 5 or 6 days, or freeze for a later time.

Notes

• This pesto is a delicious accompaniment to most dishes, eg  try it with fish, eggs or on sourdough toast.