Saturday, 12 January 2008

Basil Pesto

Yum, yum, furthermore: yum.

Basil Pesto

2 cups fresh organic basil leaves, stems chopped off

3 large garlic cloves

1/2 cup olive oil

juice of 1 lemon (about 2 tablespoons)

1/2 teaspoon himalayan salt (or sea salt)

black pepper to taste


Throw it all in a blender.

Seriously, that's it. good.

And SUPER easy, too.

We spiralize zuchinni and stir the pesto in and WALLA

a gorgeous raw dinner!


Anonymous said...

been looking at getting a spiralizer ... use yours much?


alissa said...

there is a really interesting recipe in raw food real world for pesto that uses pistachios. it sounds strange. but it's really GOOD.

Rawkin' said...

Hi alissa,
Isn't it always amazing that nuts can enhance a recipe and not taste overly (or at all) like nuts? Never ceases to amaze me! :)

Goddess of Leonie said...


i am drooling just thinking about eating that!

Rawkin' said...

It is drool-worthy, G of L :)
So, by the way, was the 'amazing beet & carrot salad' you posted on the message board. Had the basil pesto with zucchini noodles for dinner yesterday and your gorgeous salad today :)


Rawkin' said...

A spiralizer is a kitchen tool that will take say, a zucchini and make 'spaghetti' strands out of it. You manually crank a handle and it turns the vegetable while a blade at one end of it peels it in strips. I haven't used it for a while now, but writing about it reminds me it's time for a good raw 'pasta' dish!

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