Coriander Pesto Recipe to Remove Heavy Metals

Coriander Pesto Recipe to Remove Heavy Metals

Coriander Pesto Recipe to Remove Heavy Metals (Mercury, Lead and Aluminium)

I had an Haematology/Bolen’s Clot Retraction Test (CRT) done yesterday and the results showed that I have a slight Heavy Metal Toxicity. Maybe the heavy metal toxicity was from the amalgam dental filing that I had when I was a kid, eating tuna for more than 3 meals per week, or using the aluminium cookware/foil years ago? Who knows how, when or what caused it? I just did not want any of those heavy metals in my body.

Some people believe that heavy metal toxicity is “a major cause of hormonal imbalances, cancer, thyroid problems, neurological disturbances, learning problems, depression, food allergies, parasites etc”. Others believe heavy metal doesn’t do any harm to your body. I am not going into details to explain whether heavy metals are good or bad for your body but this Coriander Pesto recipe is yummy! Well, it’s food and there is no harm of eating it everyday so whether you believe it removes the heavy metals or not, let the results speak for itself.

For those who have heavy metal toxicity but do not like Coriander, you may try Bentonite (I use Hydrated Bentonite) or Zeolite but foods are always better! You will need to eat 2 tablespoons of this coriander pesto everyday for 3 weeks to remove the heavy metals.

I tweaked this coriander chelation pesto recipe from yberaud9 a bit to give it a bit of kick.


Coriander Pesto Recipe

  • 6 garlic cloves (use 2 or 4 cloves if you don’t like garlic much)
  • 1/3 cup Brazil nuts – a good source of selenium
  • 1/3 cup sunflower seeds – a good source of cysteine
  • 1/3 cup pumpkin seeds – good sources of zinc &  magnesium
  • 4 cups chopped fresh coriander – vitamin A
  • 2/3 cup cold pressed olive oil
  • 4 tablespoons lemon juice – vitamin C
  • 1 heaped tablespoon cayenne powder
  • 1 teaspoon sea salt (add 1/2 teaspoon salt at the time and adjust the salt as you blend)

Put all the ingredients in a high performance blender (I use Optimum Blender 9400) or a food processor and blend/process it until smooth.

Store the coriander pesto in an amber glass container and top it up with some olive oil to prevent the coriander pesto turns into brown colour and store it in the fridge.

It is recommended to have this coriander pesto for a continuous of 3 weeks at least once a year to remove the accumulated heavy metals in our body. Alternatively, you can eat it everyday. It contains good sources of protein, alkaline your body, boost your immune system and best of all, it’s super yummy! :)

You can serve it as a dip on vegetable sticks, pasta, buckwheat noodles, breads, rice cakes or breads. Enjoy! :)




Warnings: This article is for a general purpose only and it is not intended to treat nor cure any diseases. Please consult your medical professional before changing your diet or taking any supplements.

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