Spring’s promises, autumn keeps.
Winter’s secrets, summer reveals.
Seasons, each flowing seamlessly into the next, never too late, never too soon, each intrinsically reliant on the others. It’s quite remarkable, don’t you think?
While I can’t say I have a favourite season, I do love the warmer months. For one thing, my garden comes alive during this time. I always have a pot or two dedicated to growing fenugreek. Fenugreek (or methi as it is called in Hindi) is not all that popular in North America but is one of the key ingredients in Indian cuisine, plus it’s super healthy and easy to grow (I dedicated a post to it here).
A few weeks ago, I had some fresh leaves left over and instead of making methi roti as I usually do, I took a shortcut and made a pesto. It turned out to be a huge hit here.
I’ve kept it vegan by omitting the cheese but you can most certainly add it if you wish and I opted for using almonds instead of pine nuts as they are less expensive and always readily available in my pantry.
Fenugreek (Methi) Pesto
- 75 g fenugreek leaves
- 15 g mint leaves
- 75 g almonds
- 110 g(about 1/2 cup) good quality extra virgin olive oil, plus extra for drizzling over the top
- 5 g garlic clove
- 2 tbsp lemon juice
- 1/4 tsp salt
- Place fenugreek and mint leaves, almonds, olive oil, garlic, lemon juice and salt in a food processor and process until smooth and well combined to the desired consistency.
- Store pesto in a jar for up to 1 week in the fridge. Be sure to always keep the top surface covered with a thin layer of olive oil. Enjoy as you would the classic basil pesto.