2 cups chopped, fresh cilantro

2 dates, pitted and chopped

4 teaspoons grated, fresh ginger

3-4 tablespoons (or more if needed) extra virgin olive oil

Juice of 1 lemon

2 teaspoons maple syrup or jaggery

Salt to taste

Freshly ground black pepper

Add all ingredients to a blender and blend until smooth. 

Delicious over roasted or steamed vebegtables or pasta.

Adapted from Thomas Yarema, M.D., Eat, Taste, Heal: An Ayurvedic Guidebook and Cookbook for Modern Living

Homemade Pesto