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Recipe: Brazil Nut Cilantro Pesto PDF Print E-mail

By Chris Ellis, Staff Nutritionist
August 2016

Brazil Nut Cilantro Pesto


  • 4 Garlic cloves
  • 1/3 Cup brazil nuts
  • 1/3 Cup sunflower seeds
  • 1/3  Cup pumpkin seeds
  • 2 Cups packed
  • Fresh cilantro
  • 2/3 Cup flaxseed oil
  • 4 Tbsp lemon juice
  • 2 Tsp dulse powder
  • Sea salt, to taste


  1. Process the cilantro andflaxseed oil in the bowl of a food processor until thecilantro is evenly and well chopped.
  2. Add the rest of the ingredients and a pinch of salt to taste, and process again until desired consistency.
  3. Store in a glass jar with a lid. Keep away from light to retain color and nutrition. Can be frozen, so take advantage of fresh, in-season cilantro!