Turmeric Pesto
.png){kind=small}
Turmeric pesto is a creative variation of classic basil pesto, combining the Ayurvedic power of turmeric with Mediterranean flavors. The blend of nuts, fresh herbs, and subtle spices creates a flavorful, creamy pesto that enhances pasta, bread, or serves as a versatile dip. From an Ayurvedic perspective, the pesto is warming and nourishing – ideal for Vata and Kapha, with adjustments also suitable for Pitta.
Preparation time: 10 minutes
Add more oil and almonds for a nourishing, warming effect.
Use little garlic, emphasize fresh herbs, reduce turmeric.
Add chili or ginger, use little oil, season generously with lemon juice.
Ingredients
1 handful of fresh basil or parsley
2 tablespoons of almonds or cashews (pumpkin seeds are better for Kapha)
2 tablespoons of grated Parmesan cheese or yeast flakes (vegan)
1/2 teaspoon of turmeric powder or a small piece of fresh turmeric root
1 small clove of garlic (optional for Pitta)
5–6 tablespoons olive oil or ghee (depending on dosha)
1 tablespoon lemon juice
Salt to taste
1 pinch black pepper (optional)
Preparation
Lightly toast the nuts or seeds in a pan without oil.
Place all ingredients in a tall container.
Blend until creamy using a hand blender or mixer.
Season to taste, adding more oil or lemon juice as desired.
Pour into a jar and store in the refrigerator.
Perfect with pasta, as a spread for bread, or a dip for vegetables. Also delicious on baked potatoes or as a topping for bowls.
DIPS & CHUTNEYS