Pesto Perspective

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
• Anti-inflamatory

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.

My Recipe

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:

https://www.joyfulbelly.com/Ayurveda/ingredient/Basil/91

http://www.mapi.com/ayurvedic-recipes/spices/basil.html