Ayurvedic Recipe: Asparagus with Basil Pesto and Pine Nuts


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
  • Salt
  • 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