Sunday, September 22, 2013

Mint, Parsley and Scallion Pesto

Grilled vegetables very much welcome pestos. This minty, cooling and digestive pesto is ideal for Pitta doshas. it is fortifying, invigorating and good for all ages.

Makes about 3/4 cup

1/2 cup tightly packed fresh parsley
1.4 cup fresh mint.
2 medium scalliond, thinly sliced
1.4 cup roasted sunflower seeds
6 tablespoons organic virgin-olive oil.
1 tsp fresh lemon juice.
1 tsp ghee. 1/2 tsp lemon zest.

You can use the mortar if you want a rustic texture pesto, or a food processor. Combine the herbs and scallions in  a food processor and pulse until coarsely chopped. Add the sunflowers seeds and pulse again. With the machine running, add the oils in a thin stream, finally add the lemon juice and the salt.

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