Tuesday, October 30, 2012


     Creamy Pesto Pasta, YUM! This is a very simple RAW vegan recipe. RAW simply means that the ingredients have not been cooked. If you wish to warm up the cream sauce and eat it on a bed of brown rice noodles then that would surely taste just as great!  

Part 1: Pesto

- 2 cup basil leaves (packed)
- 1/2 cup walnuts
- 1/2 cup olive oil
- 4 cloves garlic
- 1 tsp lemon juice

1.  Combine all ingredients in food processor and blend.
2.  Storage: You may freeze the pesto in an ice cube tray and once frozen you can transfer it to another container so that you can thaw out the amount you want when the time comes.

 Part 2: Pesto Cream Sauce

- 1/2 cup cashews (soaked for 3 hours)
- 1/3 cup water
- 4 tbsp pesto 
- pinch of himalayan salt 

1. Combine all ingredients in food processor and blend. 
2. Garnish with dried basil. 

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