This delicious recipe is great for keeping vata in balance (which is important during the autumn season, when vata tends to easily go out of balance)! Enjoy…
- 1 cup fresh basil leaves
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 4 tablespoons pine nuts
- 2 tablespoons freshly grated Parmesan cheese or soft cheese
- 1 clove garlic (optional)
- 1 teaspoon lemon juice
- Freshly ground black pepper
- 2 cups coarsely chopped fresh asparagus
- 1/4-1/2 cup filtered water
In a blender or food processor fitted with the stainless-steel blade, combine the basil, 1/4 cup olive oil, 2 tablespoons of the pine nuts, the Parmesan cheese, garlic, and lemon juice. Pulse a few times until the mixture forms a coarse paste. Pulse in salt and pepper to taste.
In a wok or saucepan, heat the remaining tablespoon of olive oil over medium heat. Add the asparagus and cook, stirring gently, until bright green, 3 to 4 minutes. Add the water, cover, and simmer just until the asparagus is tender-crisp, 1 to 2 minutes more.
Transfer the asparagus to a serving bowl or individual plates. Spoon the pesto over it, garnish with the remaining pine nuts, and serve immediately.
For Kapha: replace the basil with cilantro and the olive oil with safflower oil; omit the cheese or substitute soy cheese.
For Pitta: Substitute goat cheese for the Parmesan and sunflower oil for the olive oil.
Happy Thanksgiving everyone!
Source: “Eat, Taste, Heal” by Thomas Yarema, Daniel Rhoda, and Chef Johnny Brannigan