This raw pesto is delicious and can be used in many dishes. I stuffed mini sweet bell peppers, tomatoes, and button mushrooms. When I make these I’m sure to have extra for easy grab and go food – eating raw can be easy provided you plan ahead.
1 cup raw walnuts, soaked and drained
2 TB raw pine nuts
¼ cup raw cashews
2 TB nutritional yeast
1 TB lemon juice
1-2 fresh garlic cloves, minced
1 TB olive oil
as much fresh sweet basil as you like
sea salt to taste
Blend all ingredients to desired consistency. I tend to keep my pesto thick and coarse so it has texture for stuffing vegetables.
8 comments:
Ooh yum! I keep seeing mini capsicums around, this would be perfect for lunch.
These look so elegant, I bet they would make a wonderful appetizer for thanksgiving!
Love the beautiful colors!~
Yummy! And I love that you left the tops on, they look like cute little caps!
They look so delicious.
stuffing sounds delicious!
jummy! thanks for becoming reader!
i love fresh pesto... i like michal's idea of using them as an appetizer.
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