Cilantro Chutney (Source: Richard Masla's Newsletter)

Also known as Chinese parsley, cilantro refers to the leaves of the coriander plant. It's easy to grow from seed in your garden or in a pot in bright sun.
According to Ayurveda, cilantro offers the bitter and astringent tastes. It is a cooling herb and puts out excess flames in the stomach and generally enhances the digestion without aggravating Pitta dosha.
In recent years, modern science has discovered that cilantro is a natural chelation agent, very helpful in removing heavy metals such as lead, mercury and aluminum from the body. To get the benefit of cilantro's chelating property, enjoy a couple of teaspoons of cilantro chutney with your meals on a regular basis

You will need:
1 cup packed cilantro leaves and soft stems
6-8 almonds, soaked in hot water and blanched
4 walnuts, soaked in warm water for 30 minutes
4 tblspns cold-pressed extra-virgin olive oil
2 tblspns fresh-squeezed lemon juice
Salt and fresh ground black pepper to taste.
Wash cilantro thoroughly.
Drain.
Place the cilantro, nuts and lemon juice in a food processor and pulse until smooth.
Gradually add the olive oil and continue processing.
Season and blend for a few seconds more.
(Serves 4-6)