Raw Basil Walnut Pesto Sauce Recipe
How To Make Cheesy Raw Vegan Pesto In a Jiffy
Raw Basil Parsley Walnut Pesto Recipe with soaked walnuts instead of pine nuts, miso & nooch instead of parmesan cheese, lime juice & a touch of agave.
This pesto recipe was inspired by the excellent raw pesto in The Raw Food Revolution Diet.
Our raw pesto has a fresh, piquant flavor - we didn't heat garlic in olive oil or add cheese. If you want those options, try our vegan pesto or parmesan cheese pesto.
Total prep time: 30 minutes
8 Servings
Nutrition Data Per Serving, 60g: 121 calories, 102 fat cal, 12g fat, 3g carbs, 79mg sodium, 1g sugars, 1g dietary fiber, 2g protein, very low Cholesterol, good source of Copper, Vit. K, Manganese, Estimated glycemic load: 1.
Pesto Ingredients:
- 4 cups basil leaves, loosely packed
- 1 cup parsley leaves, loosely packed
- 1 tsp agave syrup or raw sugar
- 2 Tbsp fresh lime juice
- 1/4 cup extra virgin olive oil
- 1/2 tsp fresh ground pepper
- 1/4 - 1/2 tsp salt
- 1/2 cup walnut pieces, soaked overnight, drained and rinsed
- Optional: 2 Tbsp mellow white miso
- Optional: 1/4 cup nutritional yeast
- Optional: 1 clove fresh garlic, minced
Directions:
- If using a standard blender:
- Chop the basil and parsley until reduced to 1 cup basil and 1/4 cup parsley
- Blend all ingredients except walnuts until smooth
- Add walnuts gradually and continue blending, adding more olive oil as needed for desired consistency
- For food processor or high power blender (e.g. Blendtec or Vitamix:
- Add the whole leaves and all other ingredients to the blender or food processor
- Process until smooth, with small bits of leaves still visible
- Add more olive oil as needed for desired consistency
- Adjust seasonings to taste
- Store refrigerated in a tightly covered container
Recipe Tips:
The miso and nooch are optional because not everybody has those on hand, but add them if it's easy - they give a nice cheesy salty taste to the pesto.
Raw vegan pesto sauce is delicious served with raw "pasta" - shredded zucchini, summer squash or raw spaghetti squash. It's also lovely as a dip, or thinned with almond or coconut milk as a salad dressing.
When you add the pesto to hot pasta, oil the pasta first or thin with a little of the pasta water
Pesto keeps well tightly covered, in the fridge, for up to a week, and it also freezes well - cover with a thin firm of oil to preserve the color
Purists say you must make pesto in a mortar and pestle for full authentic flavor. I think that's nuts, but try it if you have the time and patience. I'm not that discriminating, and can't wait that long for my pesto!
If you don't grow basil, the large quantity required for pesto can often be found at farmers markets, or in a friends garden. For a pesto addict, all basil growers are your best friends!
Fresh herbs, especially basil, aren't Good Keepers - the least time between picking and pestoing, the better.
Good Things to Eat With Your Pesto
Besides being the ideal companion for pasta, pesto has many other wonderful uses, such as a hummus, pesto & cucumber sandwich, combined with a bit of sour cream as a dip, spread on crackers, thinned with a little oil and lemon as a salad dressing or sauce, spread on a hot baked potato, etc. etc.
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