So I have already mentioned this recipe for the Kale Quinoa Bliss Bowl, but I think it deserves a post all it’s own. This is my favorite recipe of all time. It is so versatile, you can use it as a dip, like hummus for veggie sticks or crackers, as a salad dressing, as a pasta sauce, as a marinade, as a sandwich spread, it just makes everything better. It is also great for you, it’s anti-inflammatory, raw, and full of antioxidants. It even has a little protein and fiber as well! I know traditionally pesto has pine nuts, which I love, but lately they have been so unbelievably expensive, I just can’t justify it, especially considering how much of this stuff I go through. Not to mention almonds have more protein. But you are free to sub them in for the almonds. I hope you try it and tell me what you think.
makes about 2 cups
3 cups purified water
1.5 cups raw almonds (cashews work too)
2 packed cup fresh basil, thick stems removed
6 cloves garlic
juice of 1 lemon
salt and pepper to taste
1/2 cup first cold pressed olive oil (use only 1/4 cup if you want it to be thicker like a dip, 1/2 cup for a pasta sauce.)
Combine the almonds and purified water and let them soak on the counter for a few hours, covered by a dish towel. You will notice that once they have been soaked, the almonds pop right out of their brown skins. Go ahead and take off all the skins, it makes for a much better pesto and they come off very easily. (No need to soak if you are using pine nuts.) Throw the peeled almonds, along with the rest of the ingredients into a food processor or blender and blend away until a smooth creamy sauce forms. It lasts in the fridge for about a week.
Here are a couple delicious uses for this sauce. I got a great new kitchen tool called the Spirooli, and it turns things like zucchini into delicate linguine noodles, or sweet potatoes into curly fries. (it’s not an expensive tool, and it’s so much fun, I highly recommend getting one!!)
Raw Pesto Zucchini Linguine
makes 1 serving
2 zucchinis, peeled and spiralized
2/3 cup Pesto Sauce
Toss and serve!
**You can also add two tablespoons of olive oil to a frying pan, and saute the noodles for about 3 minutes, this makes them almost exactly the same texture as actual pasta, and the garlic in the sauce becomes deliciously caramelized. Enjoy!
I also made this purple cabbage cole slaw, this was so crunchy and delicious!
Purple Cabbage Pesto Cole Slaw
makes about 2 servings
1/4 of a whole purple cabbage
1/2 orange bell pepper
1/2 cup Spicy Creamy Pesto Sauce
2 tbs minced white onion
Slice the purple cabbage and bell pepper very thinly. Put everything in a big bowl and toss to combine. This is great right away, or even up to two days later. If you are going to eat it right away, you can throw in a handful of micro-greens too.