Slowing down is essential for feeling balanced, but it’s often easier said than done. In our increasingly complex and uncertain world, our bodies have been conditioned to maintain a constant low (or high!) level of the stress response—the state of our nervous system best known as “fight, flight, or freeze.”
In holistic traditions, that depleting, restless quality is described as yang, and the building, restorative quality that balances it is described as yin. There are many dietary and lifestyle strategies traditionally used to build yin and temper yang in the mind and body. The plant world is full of herbs, spices and foods that have traditionally been valued for supporting yin. Finding ways that allow you to ground and slow down your energy daily—through meditation, time in nature, reducing exposure to screens and media, ensuring good quality and regular sleep, or other relaxing activities—will also evoke the spirit of yin.
This easy, seasonal plant-based pesto recipe supports that yin spirit from both a dietary and lifestyle component. Sun Potion’s Ashitaba is a form of the Angelica plant, which is native to Japan (its name means “tomorrow’s leaf” because of its rapid growth). This sweet green powder is traditionally valued for supporting digestion and has high levels of vitamin B12—which can be hard to get in a plant-based diet—making it a perfect addition to the bitter greens in this pesto. Angelica is renowned in herbal traditions and has long been valued as a nourishing tonic. Here, it’s paired with Moringa, another green tropical superfood (also called “miracle leaf”), traditionally valued for supporting sleep and overall relaxation.
It’d be easy to blend up a mix of Ashitaba, Moringa, and Matcha in a nourishing green tea, but incorporating tonic herbs into our foods is a less frequent but equally potent—and tasty!—way to enjoy them. Perfect for summer’s relaxed and laid-back mealtime vibes, pesto makes use of the flavors and energetics of these herbs in a versatile and balancing form. Packed with bitter greens, which cool down the fire element that builds in summer according to Ayurveda, this pesto is easy to digest thanks to the quick sauté of the rough dandelion and kale. These foods are also rich in iron and magnesium.
I’ve suggested serving the pesto with pasta and sautéed (or grilled!) veggies for a simple al fresco summer meal, but you can combine it with anything—lentils, bread or pita with crudités, a more diverse grilled vegetable spread, or sandwiches. It packs well for picnics and other outdoor events, and is easy to make ahead and have ready for impromptu adventures.
You can play around with the main components of this pesto—mixing different types and proportions of greens (like spinach, collards, or arugula), and fresh or dry herbs depending on what you have on hand or is in season. The combination here is quite bitter, so you can adjust accordingly to your taste. As a general rule, more lemon juice, salt, and oil will decrease the bitterness of the pesto.
Ashitaba Moringa Pesto
IngredientsFor the Pesto¼ cup pine nuts 2 tbsp. olive oil 2 garlic scapes, chopped (or 1 clove garlic) 4 cups chopped dandelion greens 2 cups chopped Lacinato kale, stems removed 1 cup chopped fresh basil ½ cup chopped fresh mint leaves ½ cup chopped fresh parsley Juice of 2 lemons 3 tsp. Ashitaba 3 tsp. Moringa 2 tsp. sea salt, plus more to garnish ½ tsp. ground black pepper ¼ cup water
To serve8 ounces angel hair pasta 2 large zucchini, chopped Crusty sourdough bread |
MethodIn a large dry skillet, toast the pine nuts on low heat until golden and fragrant, about 3 to 5 minutes. Set aside. In the same skillet, warm 1 tablespoon of the olive oil and the garlic scapes over medium heat for 3 minutes. Add the dandelion and kale. Cover and cook until the greens are wilted but still bright, about 10 minutes. Let cool to room temperature. Meanwhile, combine the pine nuts, basil, mint, parsley, and lemon juice in the bowl of a food processor or high-speed blender. Blitz until smooth. Add the Ashitaba, Moringa, salt, pepper, and cooked greens and garlic. Blitz until smooth, adding the water 1 tablespoon at a time until the pesto is completely blended. Prepare the pasta according to package instructions. Warm the remaining 1 tablespoon of olive oil in your skillet and add the zucchini. Cook over medium heat until just beginning to brown, about 10 minutes. To serve, combine a scoop of pasta and ½ to 1 cup of pesto in each bowl. Mix well, and add the zucchini. Garnish with additional lemon juice, salt, pepper, or herbs, to taste, and enjoy with a slice of bread. Store leftover pesto in an airtight jar in the refrigerator for up to 5 days. Keep extra pasta and zucchini in a separate container, and combine when ready to serve. |
Images by Jennifer Kurdyla
Frequently Asked Questions
What does Ashitaba taste like in pesto?
Sweet and green. It balances the bitterness of the dandelion and kale rather than competing with it.
Can I use different greens?
Yes — spinach, collards or arugula all work. The combination as written is quite bitter, so adjust to taste with more lemon, salt and oil.
How long does the pesto keep?
Up to 5 days in an airtight jar in the refrigerator. Store the pasta and zucchini separately and combine when serving.
How much Ashitaba and Moringa go in?
Three teaspoons each of Ashitaba and Moringa, blitzed in with the cooked greens.
These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
