Garam Masala Pesto
Serves 2-4
  • 2 cups cilantro
  • ½ cup mint
  • ⅓ cup pumpkin seeds
  • ¼ cup extra virgin olive oil (can use more if desired for a less chunky pesto)
  • 2 roasted garlic cloves (can use raw, but roasted adds a better flavor in my opinion)
  • 1 tbsp white wine vinegar
  • 2 tsp garam masala spice
  • ½ tsp curry powder
  • Dash of cinnamon
  • Sea salt and pepper to taste
  • Lemon for a citrus hint, if desired
  1. Place all ingredients into a blender or food processor and puree until it has reached your prefered consistency. Adjust sea salt and pepper to your taste preference, add lemon if desired, and serve.
  2. Can keep in sealed jar for up to a week in the refrigerator.
Recipe by Be Well at