Pestos, Dips & Sauces

Coriander Pesto

On Sunday we do collective meditation and, usually, we prepare a lunch. I had a friend visiting from the USA. She was interested in teaching me to make pesto; I had not all the ingredients for a traditional pesto, what I had was fresh coriander, some nut, lemon and honey.

She looked around and said, give me what you have and  we will make something nice for lunch. There was plenty of coriander leaves, olive oil, salt, honey and only nuts I had was some sunflower seeds. That will do, she said. I was surprised.

We washed the coriander leaves, chopped them up, chucked them into a blender, threw in some salt, some sunflower seeds, poured a cup full of olive oil, squeezed in the juice of one lemon and added a I added hefty tablespoon of honey and she gave me quite a astonished look, but what came out after we blended it until smooth was just divine …..”la pesto eccezionale”.

From then on I started making pesto with everything that I found suitable – Parsley, celery, apple, basil, coriander, celery, and all the different kinds of sauces was starting to happen in the kitchen. According to Naturopathy and Ayurvedic practices for diet, these herbs are super for health. The more I learned and read about their inherent qualities of coriander, parsley and basil leaves ect., the more excited I was to start using the roots as well. They have such incredible potential to neutralise heavy metals and stones accumulated in our system.

So here is a Sunday home-made Pesto Delight “eccezionalmente divina”.

Coriander Pesto

Print Recipe
Serves: 8-10 Cooking Time: 30 mins


  • 36 oz /1 kg of fresh coriander leaves, washed and chopped into small pieces
  • 2 tablespoon of roasted cashew nuts (or pine nuts even better)
  • 1 lemon squeeze out the juice
  • 1 1/2 tablespoon of honey
  • 1 teaspoon of unrefined marine salt
  • 1 cup of olive oil (or coconut oil )



Wash and cut the fresh coriander into small pieces (leaves and roots). Place in the blender.


Add olive oil and lemon juice into the blender.


Add in the salt and cashew nuts and start slow and rev. up the speed until the pesto reaches a smooth consistency. Wha-la! It's ready! Fantastic on toast, for pasta or pizza topping.


If you want a more salty or sweeter taste, add more salt or sweetener and blend again - feel free to experiment.


If you fancy the pesto to be a little hot, add in some of your favourite hot sauce, a small piece of chilli, cayenne pepper, tabasco, or whatever. I add green chilli sometimes and then not too many want to try it - ooooohhhhhaaaaa!!!!


The roots have exceptional health benefits which most people throw away. Elements in the roots are one of the best foods for binding to heavy metals in our system to eliminate and discharging from the body naturally. Second, it breaks down stones in your system as well. Some heavy metals in fluoride, arsenic, mercury, cadmium, chromium etc. inevitably end up in our system, also due to GMOs food and pesticides. Like lead in water systems and our oceans, aluminium from using aluminium utensils and contamination in the air we breathe. Mercury in vaccines, in dental fillings. Toxins in the oceans and seas which then enter into our systems due to consumption of seafoods. Arsenic, chromium, cadmium from chemical fertilisers used in agriculture. Be glad that you have somethings natural which can help defend and clean your system without wasting your hard earned income on medical assistance. Go check this info out. Even some seeds, weeds contribute to neutralise and remove heavy metals from our system - one of the best is Chlorella.

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