The problem with fresh Brahmi is that it’s quite bitter 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. 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:
Australia: Bunnings Warehouse, Mudbrick Cottage Herbfarm
United States: Strictly Medicinal Seeds
United Kingdom: Amazon
- 1 cup cashews, soaked overnight and drained
- 1/2 packed cup basil leaves
- 1 cup packed brahmi
- Juice of 1 lemon
- 1 tsp sea salt
- 50 ml 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.