Last week I told you guys about my current favourite herb, brahmi (Bacopa monnieri), which is a fantastic memory-boosting herb. You can take brahmi in the form of tea or capsules, but personally I love using the fresh herb – as close to nature as possible! I usually just add a few sprigs of brahmi to my salad sandwich every day, but this brahmi pesto is another tasty way to get your daily dose.
The problem with fresh brahmi is that it’s quite bitter. Over the past few months of eating it every day, I’ve grown accustomed to the bitterness. My kids are now even picking some brahmi leaves to eat while wandering in the garden, so if they willingly eat it, you know it can’t be THAT disgusting :D but that is why I chose to making this recipe using basil AND brahmi.
The basil adds sweetness.
The lemon juice adds an acidic note.
The cashews add a creamy texture.
And the salt is just salty.
Combined with the bitterness of brahmi, all of these ingredients come together to make a perfect pesto. This pesto is even better than some other pestos I have made in the past with “normal” ingredients. And definitely better than pesto made with carrot tops (although if you do have a great recipe for carrot top pesto, I’d be very happy to try it!). It was so good, my toddler was eating it by the spoonful!
You can use this brahmi pesto for sandwiches, pasta, lasagna, dip, or any other way you can think of!
So where do you get fresh brahmi from? It’s obviously not an ingredient you’re likely to find at your local grocery store – except maybe if you live in India or Asia, it appears to be available over there.
Elsewhere in the world, you may have to grow your own if you’d like fresh brahmi. I wrote a bit about growing brahmi in this post – it’s really quite easy to grow. The hardest part is finding seeds or a seedling! But here are some sources where you can find your own brahmi:
United States: Strictly Medicinal Seeds
United Kingdom: Amazon
If you need help sourcing brahmi in your part of the world, ask me in the comments and I’ll be happy to help <3
- 1 cup cashews, soaked overnight and drained
- ½ packed cup basil leaves
- ½ cup packed brahmi
- Juice of 1 lemon
- 1 tsp sea salt
- 50ml water
- Combine all ingredients into a high speed blender.
- Blend until smooth.
- Transfer to a jar and keep refrigerated, will last up to 3 days.
I love reading your comments!
- Think about the foods you eat. What bitter foods are in your diet?
- What are your favourite ways to eat pesto?
P.S. I’m now on Snapchat! Come join the fun – I’ve been snapping what I eat, what my kids eat, and just general things from my life (like cows from the neighbouring paddock <3 ). My username is viedelavegan :)