The 'anything' pesto

Summer is here and it’s the perfect time to eat those leafy greens which, according to Ayurveda, have cleansing and cooling properties. Combine them with healthy fats to offset their dry qualities, add some herbs, spices and citrus to balance out the cold quality that is inherent in raw vegetables and you’ve got pesto - a delicious Ayurvedic-approved sauce. Below is a quick, easy and customizable recipe for you to try out.

Ingredients

• 1/2 cup nuts or seeds (pine nuts, walnuts, almonds, macadamia nuts, pistachios, sunflower seeds or pumpkin seeds)

• 3 cups tightly packed chopped greens (choose one or mix: basil, spinach, cilantro, kale, beet greens, carrot greens, dandelion greens)

• 1/4 cup shredded cheese (Parmesan, Pecorino Romano, Grana Padano or aged Manchego)

• 1-2 tbs. lemon juice

• 1 tsp. Pink Himalayan salt

• 1/4 tsp. freshly ground black pepper

• 2 cloves garlic, chopped

• 1/3 cup extra-virgin olive oil

Directions

• Roast the nuts on a pan for 3-4 minutes until fragrant and toasted. Set aside and allow the nuts to cool down for a few minutes.

• Add the toasted nuts to a food processor with your choice of greens, cheese, lemon juice, salt, pepper, and garlic. Pulse until ingredients are all finely chopped.

• Add the olive oil and process until the mixture forms a rough paste. Process until desired texture is reached. You can add a little more olive oil if you prefer a smoother pesto.

• Taste and make any necessary adjustments with regards to salt, pepper or lemon juice.

• Transfer the pesto in a clean glass jar and drizzle a small amount of olive oil on top in order to prevent browning. Seal the jar and store in the refrigerator for up to four days.

Now that your pesto is ready, try it in these 4 different ways!

1. Drizzle pesto over your favorite breakfast eggs

2. Add it to your pasta sauce

3. Spread it on your sandwich or flatbread

4. Add it as a condiment to your meals

Enjoy!! :)

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