Creamy Basil Pesto
July 11, 2009 at 5:51 am 13 comments
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:
Happy Foody 
1.
Bonny | July 12, 2009 at 10:49 pm
Seriously, HOW COOL is that!
2.
Nova | July 13, 2009 at 5:09 pm
Oh Yummy! This looks so delicious!
3.
Kristin | July 16, 2009 at 6:48 pm
haha…don’t try it with your kitchen aid meat/veggie attachment…it made mush…but worked in my eggs! 🙂
4.
amy | July 27, 2009 at 2:34 am
what kind of spiral slicer do you recommend?
5.
livelightly | July 27, 2009 at 3:34 am
Amy,
I have the Spiralo and I really like it. I’ve also had the Saladacco one, and I didn’t like it as much. Here is a link:
http://www.rawglow.com/spiralo.htm
6.
Kelly | August 4, 2009 at 4:58 pm
I don’t thiink RawGlow has any in stock… (no price on the website, and if you search for it in their menu it’s not there.) I can’t find anyone who does, at least noone who will ship to Canada. Any ideas?
7.
Kelly | August 11, 2009 at 6:27 pm
I found one – not a Spiralo, but a Bernier.
Now… other than spiraling zuchini and carrots for ‘noodles,’ what else can I do with it?? Recipe ideas please!
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