Coriander Pesto

On Sunday, we do collective meditation, and, usually, after meditation, we prepare lunch. I had a friend visiting from the USA. She was interested in teaching me how to make pesto; I did not have all the ingredients for a traditional pesto; what I had was fresh coriander, nuts, lemon, and honey. So she looked around and said, give me what you have, and we will make something nice for lunch.

There were plenty of coriander leaves, olive oil, salt, and honey, and the only nuts I had were some sunflower seeds. That will do, she said, and you can imagine how surprised I was. So we washed the coriander leaves, chopped them up, chucked them into a blender, threw in some salt, and some sunflower seeds, poured a cup of olive oil, squeezed in the juice of one lemon, and added a hefty tablespoon of natural honey. She gave me quite an 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, broccoli, carrots, 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 potent for health. The more I learned and read about the inherent qualities of coriander, parsley, basil leaves, etc., the more excited I was to start using the roots as well. They have such incredible potential to neutralize heavy metals and stones accumulated in our system.

Enjoy this fresh and natural pesto that will change your life! Here is a Sunday home-made Coriander Pesto Delight “eccezionalmente Divina.”

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