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Detox Pesto


  • 2 cups of coriander
  • 1/2 mixed roasted nuts with pumpkin seeds
  • 1/2 lemon
  • 2tbsp flaxseed oil
  • 2tbsp pumpkin seed oil
  • 2tbsp hemp oil
  • 3tbsp olive oil
  • 1tsp chlorella
  • 1tsp spirulina
  • 1/2 tsp salt
  • 1 garlic clove (can be replaced with a tablespoon of nutritional yeast)


  1. First you need to activate the nuts. Place the nuts in a bowl or container and cover them with filtered water. Make sure there’s enough water to completely cover the nuts. Add a pinch of salt if desired (this can enhance the activation process). Leave them to activate overnight.
  2. After soaking, drain the nuts and rinse them thoroughly under cold water. This helps to remove any enzyme inhibitors and phytic acid released during soaking.
  3. Finely chop the coriander, then transfer 2 cups of it into a food processor or blender.
  4. Combine the chopped coriander with lemon juice, assorted nuts, minced garlic, olive oil, hemp oil, flaxseed oil, pumpkin seed oil, chlorella, spirulina, and salt. Blend until you achieve your desired texture. For a thinner consistency, increase the amount of olive oil.
  5. Serve as a dip alongside cucumber and celery sticks or as a sauce for various dishes.
  6. Store the pesto in a container in the refrigerator for up to one week.




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