Live Weekly Calls Jan 2024


Live Weekly Calls Jan 2024

Ayurvedic Pesto

Ayruvedic pesto was introduced to me by Dianna of the Dyhanna center when I attended her Ayruvedic course somewhere back in 2014 ish. She referred to as medicinal food which I loved the idea and ran with it.

I made this pesto regularly for a year before I moved to Isreal. It was even one of my foods I made and brought to Burning Man the year 2014 which is also the Burning Man that I met the man of my life. It is packed full of greens, oil, and garlic which make it truly medicinal.

I am very happy to share that this recipe is back in my life in full force. For the last couple of months I have been making a super batch of this pesto twice a month which is lasting us about ten days.

Happy food dancing is inevitable with this pesto, everyone who has shared this pesto in our home has had a satisfied moan; even my little one’s great grandma who doesn’t believe in vegetables.

“Pesto (Italian: [ˈpesto], Ligurian: [ˈpestu]), or (to refer to the original dish) pesto alla genovese (Italian pronunciation: [ˈpesto alla dʒenoˈveːse, -eːze]), is a sauce originating in Genoa, the capital city of Liguria, Italy.[1] It traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves, and hard cheese such as Parmigiano-Reggiano (also known as Parmesan cheese) or Pecorino Sardo (cheese made from sheep’s milk), all blended with olive oil.[2]”



“Know that the amounts are not exact; I always improvise and feel the food.”

Start by blending using a powerful blender like a Vitamix (what I used in 2014) or an Immersion blender (what I am using currently). Start with blending the ingredients of the base first and thoroughly blend until you have a consistency similar to a nut butter. Use olive oil liberally to help the blending process out.

Base First

  • 1 cup of roasted seeds

    Pumpkin, sunflower, and or pine nuts- roasted to increase digestive ease.

  • 1 head of Garlic – peeled and chopped if using an immersion blender

  • Salt -good amount

  • Cumin – I add a couple tablespoons for flavor and digestion

  • Olive Oil 1/2 cup +

  • 1 whole lemon cut and de-seeded. Include about 1/4 or lemon rind.

  • Leek- the 5” white section at the bottom (without the green top)

**Blend above first before adding in the greens. If using a small immersion blender container you may want to take out most of the base and slowly add it in as you blend the greens.

Greens Second

  • Greens 3-5 bunches
    Always use basil, and add in either cilantro and or parsley.

  • Olive oil- another cup or two

**Consider that this is a challenge to blend even for a Vitamix so continuously stir and add liquid olive oil as often as your blender would like.


Pesto Storage

The trick to keeping the pesto tasty and fresh is in keeping it covered in olive oil. Every time I use the pesto, I push down all the sides and flatten it out and then pour a new layer of olive oil on top, to stop it from oxidizing, before putting it back in the fridge. This way the pesto can be stored for a week and we often push it a little past that.


I always use all organic ingredients to make pesto; the greens are particularly important to be organic because greens are often heavily sprayed with pesticides when not organic.

Prep Time : 1 hour

This recipe takes me about an hour by myself. Taking the basil off the leaves is time consuming; I often make it a game with my little one because I love playing in the kitchen with her.

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