Happy Foody

This was one of those “what can I throw together?” nights. I went to Gone Raw and searched under sauces and found this wonderful recipe! I looked at the recipe…I had some basil that was mysteriously frozen in my fridge, but still smelled good. I just happened to have some cashews already soaking for a smoothie.  And I had everything else. It was a miracle. I don’t get my hopes up too high with new recipes…but this one did not disappoint. I ate it on zucchini noodles topped with clover sprouts and avocados, and Matt ate it on his salad as dressing. It would be great as a dip for flax crackers or as a spread on a collard leaf wrap. Enjoy!

Creamy Basil Pesto
Recipe by Suasoria on Gone Raw

1/2 cup cashews (soaked for 4-6 hours, then rinse well)
1/2 cup pine nuts
1/2 cup water
2 medium cloves garlic
Juice of one medium lemon
2 tablespoons olive oil
1 tablespoon nutritional yeast (optional)
1 1/2 teaspoon salt
1 teaspoon onion powder (I used onion flakes)
A dash of coarse black pepper
One big handful of fresh basil, leaves only (most of one bunch, about a generous 1/2 cup)

Blend all ingredients except the basil until smooth and creamy. Then add basil and pulse – you still want there to be green flecks in the sauce.

How did I make my noodles? With my trusty Spiralo!  I’ve said it before…it’s all about the TEXTURE with raw foods. I could have sliced up some zucchini and put my delicious sauce on top, but it wouldn’t have tasted nearly as good as these delicate angel hair type noodles. It’s definitely worth it to invest in some helpful tools to improve the texture of your foods (dehydrators help with this as well…). Here are some pics of the process: