Amazing Pesto

Amazing Pesto

This recipe was inspired by Talya who is the author of the “Talya’s Kitchen Ayurvedic Cookbook”.  Learn more about Talya and Talya’s Kitchen at

I did her cleanse and it was so good I did it with her AGAIN.  This was also in her cleanse guide.  Her book is phenomenal and a must have.

Remember, that you can get creative with your herbs.

Amazing Pesto

Preparation time: 15 minutes

Makes 32 ounces

1 bunch Fresh Dill, chopped (sometimes I use basil)

1 bunch Fresh Dandelion, chopped (sometimes I use spinach)

1 bunch Fresh Cilantro, chopped

1 cup Raw Pumpkin Seeds (Sprouted when possible)

½ cup  Kombu

12 oz  Extra Virgin Olive Oil

Juice of one Lemon

½ tsp. Celtic or Himalayan sea salt

2 tsp. Turmeric powder

Wash and chop fresh herbs.  Set aside.

Place pumpkin seeds and seaweed in blender or food processor.  Add olive oil to cover them.  Blend on medium speed for a few seconds.  Add another 1/4 cup flax oil.  Place chopped herbs in blender.  Add lime juice , celtic sea salt, miso paste, turmeric and remaining spices.

Add another 1/4 cup flax oil.  Cover and begin to puree on low speed.  Slowly increase the speed, adding flax oil as you blend.  If ingredients seem stuck, turn off your food processor or blender.  Stir herbs with a wooden spoon, and scrape the sides of the workbowl, being careful to not touch the blender’s blade, and start blending again. 

The desired outcome is a smooth and rich, creamy paste – don’t be afraid to keep adding flax oil until you reach your desired consistency. 

This pesto will be your fiber, enzyme, protein, EFA-rich condiment source for days!  You can eat it over practically anything.    Store in glass jars and refrigerate or freeze.  “Amazing Pesto ”will keep for up to 3 weeks in refrigerator.