By Lisa Scarborough, AHC
Photo Credit: Nathalie Jolie
Spring is in the air! And according to Ayurveda, the 5,000 year old medical science, the earth and water elements rise to take center stage. While it’s still chilly outside, the sun is a bit brighter and the days are a bit warmer. As the increasing warmth begins to melt out the water element in the body the blood becomes a bit thicker and we can experience more mucus and congestion.
One of the best ways to balance out the wet, heavy qualities of the season is with pesto! With its bright green color, the bitter, pungent and astringent tastes in this versatile dish is the perfect thing to welcome Spring.Â
Here's how:Â
1 cup cilantro, washed and dried
1 cup parsley, washed and dried
1 cup basil, washed and dried
1 cup olive oil, , extra-virgin cold-pressed
1 clove fresh garlic
1 cup pumpkin seeds, raw
Splash of fresh lemon
Salt and pepper to taste
Place greens into food processor and pulse until coarsely chopped
Add olive oil, pumpkin seeds and garlic. Process until smooth.
Make your pesto as smooth or chunky as you like.
Add a splash of fresh lemon to brighten the flavor (and the color!)
Add salt and pepper to taste
Transfer into clean glass jar
Store in fridge for up to 2-3 weeks
This delicious green goodness makes a wonderful condiment or can be tossed with pasta or dalloped on fish or chicken. It’s delicious added to eggs or spooned over roasted veggies.Â
Make yourself a batch of fresh pesto to welcome the Spring! Enjoy!