Coriander Pesto

A Sunday Discovery: Coriander Pesto Delight

On Sundays, we gather for collective meditation, and afterward, we usually prepare lunch together. One particular Sunday, a friend visiting from the USA offered to teach me how to make pesto. However, I didn't have all the traditional ingredients on hand. What I did have was fresh coriander, nuts, lemon, and honey.

She glanced around the kitchen and said, "Give me what you have, and we'll create something delicious for lunch." With an abundance of coriander leaves, olive oil, salt, and honey, the only nuts available were sunflower seeds. "That will do," she assured me. I was skeptical but intrigued.

We washed and chopped the coriander leaves, tossed them into a blender, added a pinch of salt and a handful of sunflower seeds, poured in a cup of olive oil, squeezed the juice of one lemon, and finished with a generous tablespoon of natural honey. She gave me a curious look, perhaps uncertain about the outcome. But once blended to a smooth, velvety consistency, the result was nothing short of divine. "La pesto eccezionale!" she exclaimed.

From that moment on, I started experimenting with pesto, using anything I found suitable—parsley, celery, apple, basil, broccoli, carrots—transforming my kitchen into a space of endless culinary creativity.

The Power of Fresh Herbs

According to Naturopathy and Ayurveda, these herbs are incredibly potent for overall health. The more I studied their properties, the more excited I became about incorporating not just the leaves but also the roots. Their ability to neutralize heavy metals and dissolve accumulated toxins in the body is truly remarkable.