raw pesto

Raw Basil Pesto

So, I’m going to make a separate post for the pesto, because it can be used for so many recipes.

Raw Basil Pesto
(Makes approx 1 cup)

3 cups of freshly packed basil leaves
3 gloves of garlic - peeled and crushed
¼ cup of pine nuts (or any nuts, I used almonds)
2 - 4 tsp fresh lime juice (you can also use lemon, but I prefer lime)
pinch of red pepper flakes - optional
¼ cup of extra virgin olive oil (I used coconut oil)
salt and pepper to taste.

Combine the basil, nuts, garlic, lime juice and red pepper flakes in a food processor and pulse until the ingredients are finely chopped.

With the machine running, slowly add the olive oil in a steady stream until it become a smooth paste. Season with salt and pepper to taste. note: if the mixture seems too thick, continue to add up to ¼ cup extra-virgin olive oil (or coconut oil - personally I prefer my pesto a little thick), until it gets to your desired consistency.

Pesto is perfect for dishes such as raw zuchinni pasta, stuffed mushrooms, raw pizza - etc etc.


Cooking success of the day!

Raw Pesto

Ever had leftover herbs you didn’t want to throw out? Don’t go near that trash can, just turn it into a scrumptious raw pesto. You can even freeze it if necessary.

Here’s a basic guideline recipe (thanks to Gena Hamshaw’s online recipe):

2 cups tightly packed fresh herbs (classically just basil)

½ cup walnuts or pine nuts (honestly, anything nutty)
1 to 2 cloves garlic, roughly chopped (to taste)
½ cup extra-virgin olive oil
Sea salt and freshly ground pepper, to taste
1 tablespoon lemon juice
3 tablespoons nutritional yeast (if you can eat cheese, add either parmesan or pecorino instead)

Mix it all up together and whizz through a food processor. If you don’t have one of those nifty devices, just crush and paste it all together in a pestle and mortar.

What I did this time was a little different, I was working with leftovers after all:
2 cups tightly packed coriander, parsley and rocket salad
½ cup walnuts, hemp seeds and flax seeds
2 cloves garlic
¼ cup extra virgin olive oil
Nori flakes (salty seaweed flakes, instead of the yeast/cheese), freshly ground pepper and freshly ground chili flakes, to taste
1 tbsp lemon juice

Basically, I switched a couple of the ingredients around and made it much less oily. I’ll be using this as a marinade for chicken, etc. and just want to add oil accordingly when cooking.

This turned out so delicious and zingy that I’ll probably snack on it to keep me energized throughout the day!

Hope you enjoy ;-)


P.S. This is probably my first food post on social media, so please please excuse the blurry terrible quality of the photos…I think the delicious food definitely still comes across :-D.

P.P.S. Check out the “FOOD” section on my blog - you’ll find everything I ever reblogged about food, yum.