There are a lot of great smells in the summer season, but fresh basil & garlic are two of my favorites. The aroma will permeate your house, enticing even those that might not be ‘into that kind of stuff.’
A weekend out of town and your basil plant begins to bud. Once that happens you might as well call it quits. To keep your plant producing those pungent leaves, give it a good cutting, and it will come back even stronger.
I made this recipe based on the amount that I cut from my garden, which was approximately 3.75 ounces. It can easily be adjusted to taste.
Ayurveda’s Perspective of Basil
It is a warming herb with sweet, bitter, and pungent tastes. It balances Vata & Kapha, while increasing Pitta. A little goes a long way. It’s qualities are: mobile, hot, easy, dry
Commonly Used For:
- Respiratory Health (mucus buster)
- Enhanced Digestion
- Mental Clarity
- Improving Quality of Sleep
How do you know if this ingrediant agrees with your Dosha? What the heck is a dossier? Take this quiz!
To find out more about Ayurveda’a perspective on the other ingredients used in the recipe please see the resources listed at the bottom of this page.
Basil-3.75 ounce (a packed blender full)
First cold pressed olive oil- 1 cup
Cayenne Pepper- a dash
Lemon Peel- a dash
Minced Garlic- 1 teaspoon
Garlic Paste- 1 squirt
Sea Salt- 1 teaspoon
Black Pepper- 1 teaspoon
Parmesan 1/4 cup
Nutritional (Brewers) Yeast- 1/4 cup
Blend it all together. You may have to open the lid and stir things a bit. Your house will smell so good!
The nutritional yeast and parmesan cheese can easily be substituted for one another.
Some information in this article came from: