sharing raw, vegan recipes and advice
I have been altering vegan pesto recipes for years to get the perfect one. The key is the avocado which makes is creamy. Excuse the picture, I had already eaten half before I realized I should take a photo.
2 cup basil leaves (or one bunch)
¼ cup walnuts
½ avocado
1 teaspoon salt, or less if desired
1 tablespoon olive oil, raw
¼ cup water, (or more if needed)
4 small summer squashs or zucchinis, julienned
1 spring onion, chopped
1. Wash basil leaves and spin dry.
2. In food processor pulse basil leaves until in tiny pieces
3. Add walnuts, onion, avocado, salt, and olive oil. Pulse until creamy paste.
4. Add 1/4 water and blend again. Consistency should be loose like yogurt.
I put this on top of julienned squash. The smaller the squash the sweeter it will be. Stir around and enjoy!
nope throw it all in.
After you pulse chop the basil into tiny pieces, do you set that aside in a separate bowl to mix into the creamy walnut mixture, or do you throw the walnuts, avocado, salt etc. on top of the basil pieces and blend them all up until creamy? Thanks :)
How do you julienne your zucchini?
Lezlie I am so happy for you!
i just got finished making this for the first time and wow... it was great. my boyfriend said it was one of his new favorite things to eat ever... great recipe!
this looks great - i'm about to make it!
Hey Bitt, You can add the 'Pure' tag to this. The tag '100%' does not work.
Here is a link that explains all this...
http://goneraw.com/forums/2/topics/6407
Lovebows, Chris
sounds fabulous! and it looks like you eat out of the same ikea bowls i enjoy my meals with ;)