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.Ingredients:
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.