Cilantro Macadamia Pesto


A heavy metals screening revealed that I have high concentrations of mercury, lead and a few other unwelcome metals hanging around messing with my mojo. Not fabulous news, but a good reason to seek out foods to support my detox protocol and help my bod get rid of all that nasty crud. There are many foods high in certain vitamins, minerals and chlorophyll that can help rid the body of toxic metals. Luckily I love most of these, namely cilantro, dark leafy greens, berries, cucumber and asparagus, so I'm taking this as an opportunity to enjoy these delicious foods as often as possible!

Cilantro is particularly helpful in elimination of heavy metals and it happens to be one of my favorite herbs. When thinking of ways to get the most bang for my cilantro buck, pesto immediately came to mind. Pesto is one of my favorite sauces because of its rich flavor and versatility. This is my dairy-free variation on a traditional pesto which uses basil, garlic, pine nuts and parmigiano-regiano or pecorino.

I hope you'll enjoy this rich, refreshing, detoxifying, vegan pesto sauce! I shared this recipe on New Day NW's Wellness Wednesday as a dip for raw veggies or gluten-free crackers. It's also delicious on grilled wild fish, organic free-range chicken, or a burger (especially tasty on veggie burgers). This stuff is addictive! My husband calls it "the crack", so consider yourself warned ;-). Bon apetit! 


Makes about 1/2 cup

  • 1 cup packed fresh organic cilantro leaves (about 1 bunch)
  • 1/3 cup organic extra virgin olive oil
  • 2-3 garlic cloves
  • 1/4 cup macadamia nuts, roasted
  • 1/4 tsp Himalayan salt (add more or less to taste)
  • 1/8 tsp ground cumin
  • 1/2 lime, juiced (add to taste 1 tsp at a time)


  1. Combine the cilantro, garlic, and macadamia nuts in a food processor and pulse until finely chopped.
  2. Add the olive oil and blend until smooth.

  3. Add the lime juice 1 tsp at a time, tasting as you go until you reach the

    desired tartness. I usually use 2-3 tsp.

  4. Refrigerate in a glass container and allow to warm to room temp before serving. 


Sautéed Salmon with Cilantro Pesto


  • 2 wild salmon filets
  • 1/2 lemon, sliced into wedges
  • 2 tsp organic extra virgin olive oil
  • 1/2 tsp seasoning salt (Herbamare is my favorite)
  • 1 Tbsp coconut oil
  • 1-2 Tbsp Cilantro Macadamia Pesto


  1. Heat coconut oil in a skillet and over med-high heat until the pan is hot (about 1 minute depending on pan).
  2. While pan is heating, brush salmon filets (non skin side) with olive oil, squeeze fresh lemon juice over them and dust with seasoning salt.
  3. Add salmon to pan skin side up. Cook until fish is opaque halfway up the side of the filet.
  4. Flip filets over and brush filets on top side with remaining olive oil, squeeze lemon juice over them and dust with more seasoning salt if desired. If your seasoning salt is not low-sodium or salt free, one side may be enough, so be careful not to over-salt.
  5. Cook on second side for about 2 minutes or until the side of the filet is opaque. Remove skin and discard.
  6. Top with 1-2 Tbsp of Cilantro Pesto. Serve and enjoy! 

Note: This recipe works for any type of fish, but cooking time may differ.