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 pitttas and kaphas. We’ve omitted garlic and onion from the recipe to support your meditation.
- 3 cups chopped kale
- 4 stalks chopped celery
- 1 handful of chopped fresh herbs (basil, coriander)
- 2 tablespoons walnuts or sunflower seeds
- 1/2 teaspoon nutritional yeast
- 1/3 lemon or lime (to taste)
- 2 tablespoons olive oil (to taste)
- sea salt
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 nutrional 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).
Variations: You can vary the greens to suit your taste. Vatas can choose almonds, pecans, pinenuts or walnuts. Sunflower seeds are tri-doshic.Lemon is best for vata and kapha (heating) and lime is best for pitta. Sundried tomatoes are also a lovely addition.