Updated: Jan 1
I adore Italian food. An Italian restaurant is one of my favourite choices when I go out. I love the bold, punchy flavours but also the beautiful, fresh simplicity that goes with Italian cuisine. However, with the often high tomato, garlic, onion and protein-heavy components to Italian food, much of it can be Pitta-aggravating in accordance to Ayurvedic principles. Hence why I love this little pesto recipe - bold in flavour, completely plant based, totally nutritious and made in less than 5 minutes. You can alter the recipe with seasonal ingredients or with what you have available. I have used almonds and cashews, but pine nuts, pepitas or walnuts work well too. The same can be said with the leafy green and herbs you choose. The flavour of kale works a treat, but you could experiment with some rocket, spinach or even a chard. Parsley can be combined or replaced with some basil, oregano, thyme, marjoram or coriander. All delicious.
WHAT YOU WILL NEED
1/2 cup dry roasted cashews
1/2 cup dry roasted almonds
1/2 cup parsley (packed tightly)
1 cup roughly torn kale leaves (packed tightly)
1/4 cup olive oil
1/4 cup water
Juice of 1 lemon or lime
Freshly cracked black pepper and Pink Himalayan rock sat to season
1 clove of garlic - if desired, it is strongly recommended that you avoid consuming garlic if you have a Pitta imbalance or in the warmer seasons of the year.
Combine all ingredients, except for the salt and pepper, in a food processor or blender.
Blend on high until the pesto is well combined and smooth in consistency.
Season well with salt and pepper to your taste. You can add a little more lemon juice/oil if the pesto is too thick or needs a little more zing.
Serve with the suggestions below if desired and enjoy!
Warm the pesto in a saucepan while your favourite pasta is cooking. Strain the pasta, leaving some of the starch water behind and toss through the warm pesto (the starch water helps to loosen the pesto and coat the pasta smoothly).
Add the pesto, warmed as a dressing over a protein like chicken or fish.
Add the pesto, warmed as a dressing over my Roasted Vegetables. Roast the vegetables simply without spice as recommended, just some salt and pepper. After cooking, stir through the pesto to coat the vegetables evenly and enjoy!
Use the pesto as a dressing for my Quinoa and Roasted Vegetable Salad. Simply add a little more lemon juice and/or olive oil until the pesto becomes the right consistency for a dressing. Apply in the final stages of constructing the salad instead of the mentioned dressing in the recipe.
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