|Nutritional Guidelines (per serving)|
|Servings: 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 15g||5%|
|Dietary Fiber 7g||25%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is a cheese-free raw vegan version of the Italian classic, pesto, with fresh raw basil and avocado. And it is every bit as divine. Though you can use many herbs to make pesto, this recipe uses basil which is the most popular version. You can substitute some or all of the avocado with olive oil if you have to, but you probably will only need 4 to 6 tablespoons. This sauce goes great with raw zucchini noodles and a raw vegan Mediterranean salad. Or try it as a sauce on raw pizza along with herb pine nut macadamia nut raw cheese.
- 1 1/2 cups basil (tightly packed)
- 2 tablespoons pine nuts
- 3/4 cup avocado (mashed)
- 1 tablespoon lemon juice (freshly squeezed)
- 1 tablespoon yeast (nutritional)
- 1-2 cloves garlic (raw)
- 1/2 teaspoon salt (sea, or to taste)
- 2 tablespoons water (if needed)
Blend all ingredients together in a blender or food processor adding water as needed to reach your desired consistency.
Adjust lemon juice and salt according to your tastes as well.
Serve with your dish of choice and enjoy!