Spinach Cilantro Pesto


Coriander or Cilantro is a very common herb used in Indian cooking. It has cooling properties and is used in cooking across all regions of India. While Ayurveda suggests avoiding garlic in the sattvic diet, in this recipe garlic aids in purification and enhances the flavor. Addition of Malabar Spinach, given it a boost of earthiness and adds to the nutritive value.

Good for Pitta, Kapha.

Prep Time: 5 minutes
Total Time: 5 Minutes
Serves: 1 person (¼ cup)


  • 2 cups of coriander (cilantro) leaves
  • 1 cup of chopped Malabar Spinach
  • 2 cloves of garlic
  • 2 T of chopped walnuts or pecans
  • 1 T lime juice
  • Salt to taste (preferably pink Himalayan salt)
  • Freshly ground black pepper to taste
  • ½ cup of extra virgin olive oil


  1. Rinse Coriander and Spinach thoroughly and pat dry.
  2. Separate leaves from stems and put the leaves in a blender along with garlic and nuts.
  3. Blend into a paste while adding olive oil, add lemon juice and blend again until the desired consistency.
  4. If pesto is too dry add more lemon juice.
  5. Add salt and pepper as per taste.
  6. Spoon it into a bowl and drizzle with some olive oil.

Serving suggestions

You can use this pesto as a pizza sauce, dip, or as pasta sauce. It is robust in flavor and nutrients should always be served fresh.
You can choose to add ½ ripe avocado to give it extra creaminess.

Check out the Ayurvedic benefits of ingredients used in this recipe

Black Pepper I Coriander I Garlic I Malabar Spinach

Avi Kumar

Avi is an irreverent hard-core Engineer turned Marketer, who is focused on unveiling the secrets of Ayurveda, scientifically. His aim is to research Ayurveda, take what works, discard what's superseded by new discoveries, and in all increase in human knowledge.

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