Digestive Green Pesto

This elegant pesto is both light and satisfying, making great use of kale and any herbs you may have left in the kitchen. Ideal for Pittas and Kaphas. We’ve omitted garlic and onion from the recipe to support your meditation.

Makes: 2 ½ cups

Ingredients:

3 cups         chopped kale

4 stalks         chopped celery

1 handful chopped fresh herbs (basil, coriander, nettles)

2 tbsp         walnuts or sunflower seeds, toasted to enhance flavor

½  tsp         nutritional yeast

1         lemon or lime (juice & skin)

4 tbsp         olive oil (to taste, or more, depending on the consistency

2 tsp maple syrup (optional)

        salt to taste

Directions:

Blanch kale and celery on a stove for 3-5 minutes, then combine all ingredients in a food processor for about 2 minutes. Taste and see if it needs more of something, like salt or nutritional yeast. Serve while still warm over basmati rice or the grain of your choice, including quinoa (Vata- and Kapha-reducing), barley (Pitta- and Kapha-reducing) or millet (Kapha-reducing).  Also lovely on salad or cooked veggies!

Variations: 

You can vary the greens to suit your taste. Vatas can choose almonds, pecans, pine nuts or walnuts. Sunflower seeds are tridoshic. Lemon is best for Vata and Kapha (heating) and lime is best for Pitta. Sun dried tomatoes are also a lovely addition. 

Enjoy!