Q. u003cstrongu003eWhat cheese goes well with naval pazham pesto?u003c/strongu003e

Use mild cheeses like u003cstrongu003efetau003c/strongu003e or u003cstrongu003esoft mozzarellau003c/strongu003e. They complement jamun’s fruity tang without overpowering it. Avoid aged cheeses like parmesan or cheddar.

Q. u003cstrongu003eCan I make pesto without basil or herbs?u003c/strongu003e

Absolutely. This u003cstrongu003eno-herb pesto recipeu003c/strongu003e uses jamun, roasted peanuts, and lemon for bold flavor — no basil, no mint, no coriander.

Q. u003cstrongu003eWhat can I serve with jamun pesto spaghetti?u003c/strongu003e

You can serve it with:u003cbr/u003eGrilled vegetablesu003cbr/u003eToasted peanuts on topu003cbr/u003eChilled saladsu003cbr/u003eCrumbled cheese like feta or paneeru003cbr/u003eIt also makes a great dip or toast spread.

Q. u003cstrongu003eIs jamun pesto vegan and gluten-free?u003c/strongu003e

Yes — the base recipe is naturally u003cstrongu003evegan and gluten-freeu003c/strongu003e if you use gluten-free pasta. Just skip cheese or use plant-based alternatives.

Naval Pazham Pesto Pasta, How to make Jamun Pasta

I’ve been wanting to make pesto with Naval pazham/ Jamun for the longest time — but as you know, it’s a rare find in the US. So when I finally spotted some fresh jamun in the Indian store, I didn’t dive into the kitchen immediately. Instead, I sat down and enjoyed them just like I used to as a kid — one fruit at a time, fingers stained purple, the taste bringing back every bit of summer.

Naval pazham (jamun) is cooling, antioxidant-rich, and traditionally known to support digestion and blood sugar balance.

⚠️ Disclaimer

This Naval Pazham Pesto/ Jamun Pesto recipe is an original creation by Sandyathome is are protected under copyright law, developed through personal experimentation and inspired by traditional flavors. Please do not copy, reproduce, or republish this recipe or idea in any form — including rewording. This content is protected and considered proprietary. Kindly respect the creative process and originality behind it.

A while ago, I shared our family’s naval pazham/ nagapazham chutney, a revival recipe that surprised me by becoming a hit both on the blog and at home. That recipe went unexpectedly viral on the blog — and to my surprise, a similar jamun-based dish was showcased on CWC Season 6 the same week! That gave me the confidence to try this — and I can’t believe I waited so long.

This Naval Pazham/ Nagapazham Pesto is a no-herb recipe. Just jamun and roasted peanuts, with a little garlic, lemon juice, and olive oil. It’s vibrant, earthy, nutty, and has a beautiful tartness that pairs surprisingly well with warm spaghetti or even millet pasta. And since naval pazham is best relished raw, I didn’t want to cook it — both to retain its health benefits and its natural flavor. Pesto felt like the perfect way to honor the fruit without altering its essence.

The only regret? I made too little. Yummiest Pasta I have ever made!!!!

Bite of History – Naval Pazham in Our Homes

Naval pazham (jamun) has always been a quiet part of our summers — no big recipes, no grand sweets. Just a bowl of fresh fruits, fingers stained purple, and memories of eating it straight after school.

In some homes, elders would make simple chutneys or give it with a pinch of salt for cooling the body. It was known for its health benefits — especially for digestion and heat balance.

This pesto isn’t an old traditional dish — but it’s my way of giving jamun a new space on our plates. A little revival, a little reimagination.

Jump to Recipe

Ingredient Role Table – Naval Pazham Pesto Pasta

Ingredient	Role in the Recipe
Ripe Naval Pazham (Jamun)	The star ingredient — provides fruity tartness, color, and base flavor for the pesto. Best used raw.
Roasted Peanuts	Adds creamy richness, nutty depth, and body to the pesto. Balances jamun’s tang.
Garlic	Adds savory sharpness and balances sweetness if used. Keep minimal.
Lemon Juice	Enhances jamun’s natural tartness and brightens the flavor profile. Also prevents discoloration.
Olive Oil	Helps blend the pesto into a smooth, spreadable consistency. Carries the flavors.
Salt	Enhances all the other flavors and balances tartness.
Black Pepper / Chili Flakes	Optional – adds gentle heat or spiciness to contrast the fruitiness.
Cooked Spaghetti	Serves as the neutral base to absorb and highlight the vibrant pesto flavors.
Reserved Pasta Water Feta Cheese (crumbled)	Helps emulsify the pesto and make it cling smoothly to pasta. Adds a creamy, salty contrast that balances the fruity tartness of the jamun pesto. Used only as a topping, not blended, to preserve flavor clarity and texture.

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Naval Pazham Pesto Pasta, How to make Jamun Pasta

Recipe by Sandhya Riyaz

5.0 from 1 vote

Cuisine: Indian fusionDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Cooked pasta tossed with a no-cook naval pazham (jamun) pesto made using roasted peanuts — a vibrant Indian fusion twist inspired by traditional chutney flavors.

Ingredients for Naval Pazham Pesto Pasta

4 to 6 nos. 4 to 6 Ripe naval pazham (jamun, deseeded, scoop out soft pulp)
1½ tablespoon, 1½ Roasted peanuts (no skin)
1 clove, 1 Garlic
¼ teaspoon, ¼ Lemon juice
2 tablespoon, 2 Olive oil (add more if needed)
¼ teaspoon, ¼ Salt
¼ teaspoon, ¼ Black pepper or chili flakes – optional, for a mild kick
75–100 grams, 75–100 Cooked spaghetti (reserve 1 tbsp pasta water to loosen pesto)

Directions to make Naval Pazham Pesto Pasta

Roast Peanuts:
Dry roast peanuts on low heat, stirring often, until they turn golden brown and aromatic — make sure not to burn them, as it can make the pesto taste bitter.
Cook spaghetti in a pot of salted water until al dente. Drain and let it cool slightly — warm pasta helps the pesto coat better, but it shouldn’t be piping hot.
Prepare the Pesto:
In a small blender jar, add naval pazham pulp, roasted peanuts, lemon juice, garlic (if using), salt, and oil.
Blend into a smooth paste. Add a little more oil or pasta water if needed to adjust consistency.
Toss with Pasta:
In a bowl, toss the freshly cooked spaghetti with the pesto. Add reserved pasta water gradually until it coats the noodles evenly and glistens.
Serve:
Top with crushed peanuts or a dollop of ricotta or crumbled paneer, if you like. Serve warm or cold.

Notes

1 cup = 250 ml

Directions to make Naval Pazham Pesto Pasta with step bt step images

Roast Peanuts:
Dry roast peanuts on low heat, stirring often, until they turn golden brown and aromatic — make sure not to burn them, as it can make the pesto taste bitter.
Cook spaghetti in a pot of salted water until al dente. Drain and let it cool slightly — warm pasta helps the pesto coat better, but it shouldn’t be piping hot.
Prepare the Pesto:
In a small blender jar, add naval pazham pulp, roasted peanuts, lemon juice, garlic, salt, and olive oil. Blend into a smooth paste. Add a little more oil or pasta water if needed to adjust consistency.

Tip: Don’t blend cheese into the pesto — it dulls the delicate flavor of naval pazham. Always add cheese like feta or mozzarella only after tossing the pasta.
Toss with Pasta:
In a bowl, toss the freshly cooked spaghetti with the pesto. Add reserved pasta water gradually until it coats the noodles evenly and glistens.

Tip: Let the pasta cool slightly before adding the naval pazham pesto — if it’s too hot, the fresh jamun flavor may get lost or turn bitter.
Serve:
Top with crushed peanuts or a dollop of ricotta or crumbled paneer, if you like. Serve warm or cold.

Indian fusion jamun pasta made with naval pazham pesto, a no-cook, no-herb pesto using roasted peanuts, inspired by traditional naval pazham chutney — a vibrant summer recipe perfect for healthy jamun recipes in Indian-style cooking by Sandhya Riyaz — Naval Pazham (Jamun or Nagapazham) Pesto Pasta created by Sandhya Riyaz

Pro Tips – Naval Pazham/ Nagapazham Pesto Pasta

Use only soft, ripe jamun: Unripe jamun can be too sour or firm. Choose fully ripe ones for best flavor and color.
Don’t cook naval pazham: It turns bitter or loses flavor when heated. Always use raw pulp.
Avoid herbs completely: Basil, coriander, mint — they all clash with jamun. Keep it herb-free.
Balance lemon juice: Jamun is already tangy. Lemon brightens the flavor but too much can make it sharp.
Roast peanuts well: Roasted peanuts add depth and creaminess. Don’t use raw ones.
Blend coarsely, not super smooth: A little texture helps the pesto cling better to pasta.
Top with cheese, don’t blend: Never blend cheese into the pesto — it dulls jamun’s delicate notes. Use crumbled feta or soft mozzarella on top after tossing.
Add cheese just before serving: This keeps the flavors fresh and the cheese beautifully soft.
Reserve pasta water: A spoon of warm pasta water helps loosen and emulsify the pesto for a glossy coating.
Serve immediately: The pesto may thicken or darken if stored. It tastes best freshly tossed.

Serving Suggestions – Naval Pazham/ Jamun Pesto Pasta

Toss with hot spaghetti and finish with a generous topping of crumbled feta or soft mozzarella for a creamy contrast.
Serve as a cold pasta salad with jamun pesto, sliced cucumber, and cheese on top — perfect for summer lunches.
Pair with grilled paneer or sautéed tofu for a wholesome protein-rich fusion meal.
Spread leftover pesto on toasted millet rotis or sourdough and top with soft cheese for a rustic open toast.
Use as a dip with khakra, lavash, or rice crackers — sprinkle some feta for a fancy snack plate

FAQs – Naval Pazham Pesto Pasta

Q. Can jamun be used to make pesto for pasta?

Yes! Jamun (naval pazham) is perfect for a no-cook pesto. Its natural tartness pairs beautifully with roasted nuts and oil, making it ideal for spaghetti or millet pasta.

Q. What cheese goes well with naval pazham pesto?

Use mild cheeses like feta or soft mozzarella. They complement jamun’s fruity tang without overpowering it. Avoid aged cheeses like parmesan or cheddar.

Q. Can I make pesto without basil or herbs?

Absolutely. This no-herb pesto recipe uses jamun, roasted peanuts, and lemon for bold flavor — no basil, no mint, no coriander.

Q. What can I serve with jamun pesto spaghetti?

You can serve it with:
Grilled vegetables
Toasted peanuts on top
Chilled salads
Crumbled cheese like feta or paneer
It also makes a great dip or toast spread.

Q. Is jamun pesto vegan and gluten-free?

Yes — the base recipe is naturally vegan and gluten-free if you use gluten-free pasta. Just skip cheese or use plant-based alternatives.