Oh pesto, how I love thee! Give me fresh herbs blended with high-quality healthy fats and spices and I am in heaven. Traditional pesto is a staple in my kitchen, but my flourishing herb garden this summer sparked a desire to get a bit untraditional with my pesto recipes. Hence, this Indian-spiced pesto was born.
Garam masala is an Indian spice blend that typically includes coriander, cinnamon, cloves, cardamom, cumin, and pepper. It doesn’t just add tons of flavor — it can also aid digestion, help regulate blood sugar, and boost immunity.
This powerhouse anti-inflammatory spice blend pairs perfectly with the detoxifying herbs cilantro and mint, creating a unique pesto you can enjoy as a sauce, dip, or dressing. My personal favorite is eating it with zucchini noodles (aka zoodles.) I hope you enjoy!
- 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
- 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.
- Can keep in sealed jar for up to a week in the refrigerator.
If you’re a fan of this recipe, there are tons of other ways to use garam masala to spice up your meals. As autumn approaches, try this warm, nurturing sweet potato soup with garam masala.