The definition of pesto is not limited only to basil and cheese. Really any herb can be preserve in olive, coconut or sesame oil. A variation of herbs can be use for each dosha, as well as for certain health conditions. This classical pesto of basil and parsley with pine nuts add an dimension to any eggplant, zucchini, rice or salad. add more parsley in case of debility. You can also use the same recipe and add a 1 plum tomato, peeled, seeded and coarsely chopped for a more juicy pesto. Good for all doshas.
1/4 cup pine nuts
2 cups loosely packed fresh basil leaves, torn
2 tablespoons tightly packed fresh parsley leaves.
1/2 tsp hing - To replace the raja effect of garlic.
1/2 cup organic virgin olive oil.
1/4 cup nutritional yeast
1 tablespoon of soft ghee
salt to taste.
Toast the pine nuts in a small, dry skillet over medium heat, around 3 to 4 minutes. Let it cool. Combine the basil, parsley, and pine nuts in a food processor or blender until finely chopped. with the machine running, add the oils in a thin stream and process until fairly smooth, add the rest of the ingredients and process until smooth. Serve intermediately, will keep refrigerated for a week or freeze for 8 month.