Recipe: Broccoli Pesto

The other day I checked the mail and there was a mysterious copy of Vegetarian Times addressed to me that I surely hadn't subscribed to, how exciting! I was cruising the pages and stumbled on a broccoli pesto recipe. The recipe I made is a much more traditional pesto recipe with broccoli & hardly resembles what can be found on this April's VT mag. All the same, thanks to the powers that be, here is a broccoli pesto. I've loved eating this on pasta & in my kitchari. It's excellent for the spring and bringing heat to the body.

1 small head of broccoli, blanched
3 tbsp pine nuts, lightly toasted
1 cup loosely packed basil leaves
1 cup loosely packed italian parsley 
1/8 cup parmezan cheese
1/4 c olive oil
1 tbsp lemon juice
4 small garlic cloves


Pulse ingredients in food processor until smooth. Season with salt & pepper. 

•  Vata: consume in moderation. Can substitute leafy greens for broccoli
• Pitta: consume only on occasion due to heating nature. Substitute cilantro for parsley. Almonds instead of pine nuts.
• Kapha: Excellent for kapha. Use olive oil in minimal amounts. Can eliminate cheese. Especially great if combined with quinoa!