Vegan Pesto Sauce

Frozen Pesto Cubes in Freezer Bag

We had a plethora of basil from our garden last summer (and hoping to repeat that performance again) and we love pesto, so I researched raw, vegan pesto sauces.  Ani Phyo had a pistachio pesto recipe, but it just didn’t cut it for me.  Here’s what I came up with instead:

3 Cups Fresh Basil (wash the leaves and really pack them in)

1/3 Cup Walnuts

1/3 Cup Olive Oil

2 Garlic Cloves

1/2 tsp Sun Fire Salt

2 tsp Lemon Juice

Puree all ingredients in the food processor until smooth.  Use immediately or pour into ice cube trays and freeze for later use.

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I had so much basil that I made several trays of pesto, popping out the frozen pesto ice cubes into a freezer bag for long term storage.  When it’s time to use the pesto, add some additional olive oil to your pan and heat the ice cubes on low heat.

If you’re OK with cheese, you can also add some parmesan or goat cheese into this mix as you’re heating it, but then it’s not vegan anymore.  Still, this fresh, home-made pesto is so good, I wouldn’t make it any other way now.

This recipe will fill about 6-7 ice cubes in a tray.  I usually use about 2-3 cubes (with about 1-2 Tbsp additional olive oil) for 2 servings of pesto pasta.  Yummy!

Enjoy!

How to Make Raw Squash Pasta with a Spiralizer + Bell Pepper Pesto Sauce


Learn all about the fun of Spiralizers for making raw pasta out of vegetables.

Here I show and explain the difference between three different kinds of spiralizers and demo making pasta with my favorite spiralizer (available on Amazon.com here:

http://astore.amazon.com/lovingsuperfoods-20/detail/B0007Y9WHQ)

Raw pasta is so much easier when you have this simple tool that is really inexpensive. And your veggies taste so uniquely good in this noodle form!

Also briefly demonstrated is Yemiah’s Bell Pepper Pesto (see the recipe here) with some alterations and suggestions for future customizations.

During this portion of our Superfood dinner we also talk about being 100% raw vs. having cooked food and the importance of having heating foods in your raw food diet.

Enjoy!

Raw Bell Pepper Pesto Pasta

Pasta has always been one of my default dinners.  Now we’ve got a raw alternative, especially in the summer when zuccini and summer squash are in season.

You’ll want to get yourself a spiralizer to make the pasta noodles – otherwise it’s way too much work and you’ll just want to boil noodles instead.  With a spiralizer you get perfect veggie noodles and a lot of fun making them. (This Spiralizer is the one I have and I love it!)

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Then, here’s the oh-so-simple and oh-so-yummy raw bell pepper pesto sauce:

2 Cups Walnuts (soaked and rinsed)

3 Large Red Bell Peppers

1/2 Cup Lemon Juice

2 Cups Cilantro (or substitute fresh basil if you want a more traditional pesto)

1 Tbsp Sun Fire Salt

From Yemiah’s Raw Food Delights DVD Set, DVD #3 Italian Delights.

Blend all ingredients until smooth in a food processor.

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