Raw pesto is besto

15 Aug

 

enjoy your raw pesto with your other raw favourites

enjoy your raw pesto with your other raw favourites

Being a BIG fan of cheese of any flavour, smell, size and shape, and a fan of basil, olive oil, pine nuts and garlic, you can imagine that there is a special place in my heart for pesto. I also distinctly remember the life-changing moment when my old friend Beezie taught me the basic recipe. On discovering how easy it was to create those big yummy spoonfuls of heaven, I think I ate it every day for a year.

Now more inclined to enjoy the raw equivalent of anything, I’ve finally let go of the fact that pesto is ONLY pesto with parmesan in the recipe. While Genoan chefs will be turning in their graves at the thought of a raw recipe version, I’ve gone a step further and decided that anything with nuts, leaves and oil is a pesto. If it was a Sicilian recipe I wouldn’t dare fiddle with it…

TRADITIONAL RAW PESTO
1 big bunch of fresh Italian basil
3 generous dollops of olive oil
1 cup of pine nuts
Sea salt for seasoning
½ garlic clove (or less – it will be very strong)

FRESH SUMMER PESTO
½ bunch fresh Italian basil
¼ bag of baby spinach leaves
2 sticks of celery
1 cup of cashew or macadamia nuts
½ cup of pine nuts
Juice of a juicy lemon
Zest of one lemon
Generous dollops of olive oil
Dash of sea salt

ASIAN PESTO
½ bag of baby spinach
½ bunch of coriander (cilantro)
1 big dash of sesame oil
1 swig of sunflower oil
1 cup of cashew or macadamia nuts
1 finely chopped and seeded red chilli
Juice of a juicy lemon
¼ clove of garlic
Dash of cracked black pepper

How to make it
Blend in a blender

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