Cilantro and Parsley Pistou

It seems that people either love cilantro or hate cilantro, and there is no in-between.

I’m in the “love” group.

Research suggests that there is a genetic component to whether you love or hate this herb. “Those who dislike cilantro tend to have a gene that detects the aldehyde part of cilantro as a soapy smell and taste.”[1]

But, I have a theory that the folks that can’t stand the taste and smell of cilantro may have an overload of heavy metals that need to be resolved.

Cilantro has long been known in the natural foods movement as a natural chelator of lead, copper, and mercury. And, science is slowly catching up.

“Ivy Tech Community College chemist Douglas Schauer presented work by undergraduate students showing that cilantro may be an effective biosorbent that can remove lead and other heavy metals contaminants from water.”[2]

If you think you have an overabundance of metals in your system, one easy way to start a detox is by incorporating cilantro (parsley too) into your diet on a more frequent basis and in larger quantities than just a spring or two.

That’s when herbal sauces and dressings come to the rescue.

Here is a delicious Cilantro and Parsley Pistou that you can slather on fish, chicken, meat or veggies to get your heavy metal detox journey started.


Cilantro and Parsley Pistou
Prep time
Cook time
Total time
Recipe type: Sauce
Cuisine: Food is medicine
Serves: 6-8 servings
  • 1 cup cilantro, densely packed
  • 1 cup parsley, densely packed
  • 2 garlic cloves, peeled and chopped
  • ¼ cup lemon juice, plus zest of 1 lemon
  • ⅓ cup extra virgin oil
  • ¼ tsp. sea salt
  1. Put cilantro, parsley, garlic, lemon juice and zest, olive oil and sea salt into a food processor or blender.
  2. Pulse for one minute.