Wednesday, June 28, 2017

Urugula an coriander Pesto for pitta dosha

Summer months tent to aggravate pitta dosha. The garden has plenty of flowers and herbs to cool you down and to sustain the liver during summer.
This pesto can be use rice, salads, soups and pastas. Urugula and coriander are great companions. You can also add fresh nettles to give that extra strength and minerals.

  • 1 small bunch arugula 
  • 1 cup basil leaves
  • 1/2 cup fresh coriander
  • ½ cup avocado oil
  • 1 tsp nutritional yeast
  • 1 cup chopped walnuts ( soak them 20 minutes before blending)
  • 1 teaspoons hing
  • 1tsp coriander powder.
  • ¼ teaspoon red pepper flakes
  • Salt and pepper to taste
  • Water (as needed)

Place all the ingredients in a food processor and blend until the pesto is nice and smooth. Feel free to leave it a little chunky if you prefer.
If you find the pesto too thick, add as much water as desired to thin it out. Adjust the garlic, pepper flakes, salt, and pepper as needed.

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