Wednesday, January 19, 2011

Basil Pesto Recipe, raw & vegan

1/2-3/4 cup organic raw pine nuts
1/4 cup fresh de-stemmed organic fresh basil
2 Tablespoons organic unfiltered, cold-pressed olive oil
1-2 Tablespoons organic fresh squeezed lemon juice
1-2 cloves garlic--or more if you're a garlic fan :-)
1 teaspoon celtic sea salt or Himalayan salt
1/4 cup filtered water, reserved

Add all the ingredients to the food-processor or blender. Pulse the mixture in food-processor or blender, adding 1 Tablespoon of water at a time to help facilitate blending and in order to reach the desired consistency for the sauce. It should keep for about 2-3 days sealed in the fridge. This makes a nice dressing for spiralized vegetable noodles or kelp noodles--kelp are my favorite!

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