This is by far my favorite raw recipe. Although its not raw, I often will add cooked mushrooms on top because I love the flavor.
Here’s the recipe:
2 1/2 cups spinach
3/4 cups basil leaves
1/4 -1/2 tsp sea salt
1 tbsp Nutritional Yeast
1 tsp Olive oil (this is optional)
2-3 tbsp water
Juice from 1 lemon
1 garlic clove
3 tbsp of any raw seed or nut
Blend all ingredient in a food processor or quality blender to the consistency you like. Pour on top of raw noodle of your choice- zucchini, daikon, carrots, or jicama. I particularly like daikon because it’s more porous and absorbs the pesto flavor. Cherry tomatoes are great as a topping too.
I was lucky enough to get a Cuisinart 14 cup food processor for Christmas. The thing is amazing. I use it nearly every day. It just makes my meals so much easier.
One of my favorite meals to whip up with this food processor is veggie noodles & tomato sauce. Tonight is shredded zucchini and daikon, although you can use any veggie you want.. carrots, jicama, butternut squash.. The sauce is blended tomatoes and garlic with nama shoyu. Sometimes I’ll add thyme and oregano. A little bit of Daiya cheese adds extra flavor. If you’re vegan and like cheese substitutes, make sure it doesn’t have casein added in. (Casein is a protein found in cows milk that is linked to cancer)
I realize how nasty this sauce looks lol but I promise you it is tasty! I don’t have a fancy dslr to take pics. Just using the iPhone for now.
I’m off to do day 3 of level 5 of Tracy Anderson’s Continuity 🙂