Tulsi Power-Packed Pesto - DIY Desi Dip
Want to learn a quick dip that is clean and free from sugar-loaded additives and preservatives? Venture into your garden, pluck the magical herb Tulsi, and add a chock full of simple ingredients and flavors to make this nutrient-dense chlorophyll-packed dip. Serve it with pasta, zoodles, and salads. This green-hued sauce is a treat visually and gastronomically too.
Ingredients
- 2 cups chopped tulsi, de-stemmed
- 1 cup fresh Italian basil
- 1 cup coriander
- 1 cup blanched spinach
- 8 garlic cloves
- 3 tbsp mix of roasted sesame seeds
- 3 tbsp pumpkin seeds
- 3/4 cup olive oil
- 1/2 cup lemon juice
- Salt and pepper to taste
Instructions
- Combine all ingredients in a blender/mixer and pulse.
- Add olive oil till you get the smooth desired consistency.
- Store in glass jars in the refrigerator.
- This pesto stays fresh for 2 weeks.
Power tip
- Always run the blender /mixer in the pulse mode and don't run it continuously after adding olive oil. In some cases due to excessive running, the fatty acids in the olive oil tend to break making it bitter.
Variations
- If you don't have tulsi you can use a mix of mint and coriander leaves too.
- You can use pine nuts and almonds if these suit you.
Notes
- Apart from various medicinal properties, tulsi is a culinary herb used to preserve the properties of the food and help maintain the acid balance within the body.
- The powerful oils eugenol and citronellol help lower inflammation.
- The antioxidants orientin and vicenin protect DNA and boost your immune system.
- Learn more about the benefits of the magical herb Tulsi here.
Nutrition
Calories: 187kcalCarbohydrates: 4.8gProtein: 3.4gTrans Fat: 12.84g
Tried this recipe?Let us know how it was!