My friend Kim has sent me this recipe for Coriander Pesto which is a good heavy metal detox. As it is a heavy metal detox, Kim recommends that you only eat a couple of teaspoons a day.
One of the ingredients in this recipe is dulse. Living in the little village of Gordons Bay, we don’t even have a health shop let alone a specialty food store. So, I headed to town (read Somerset West) and not one of the three health shops I went to keeps dulse. Dulse is a red algae. Not only is it a good source of vitamins and minerals, it also contains trace elements and is a good source of protein. For people on a vegan diet, this would be essential. Chinese stores keep all sorts of seaweed and they make for a great salt alternative. Luckily for me, I managed to find the dulse in a local supermarket. In Indian recipes you might find coriander referred to as dhania. And in Mexican recipes they refer to cilantro. No matter what you call this herb, coriander is a divider. You either love the taste, or loathe it. To me, this pesto is really amazing in both taste and texture. It freezes well so make it when coriander is in season and you will be able to enjoy this pesto all year round. You can serve it up as is, or with chicken.
- 500 mls packed fresh coriander
- 160 mls wheatgerm oil &/ or olive oil
- 4 cloves garlic
- 50 g Brazil nuts
- 55 g sunflower seeds
- 55 g pumpkin seeds
- 60 mls lemon juice
- 10 mls dulse powder
- Salt to season
- process the coriander and oil in blender
- add the garlic, nuts, seeds, lemon juice and dulse and pulse until the mixture makes a paste
- add a pinch of salt to taste and blend again