So, I’m going to make a separate post for the pesto, because it can be used for so many recipes.
Raw Basil Pesto
(Makes approx 1 cup)
3 cups of freshly packed basil leaves
3 gloves of garlic - peeled and crushed
1/4 cup of pine nuts (or any nuts, I used almonds)
2 - 4 tsp fresh lime juice (you can also use lemon, but I prefer lime)
pinch of red pepper flakes - optional
1/4 cup of extra virgin olive oil (I used coconut oil)
salt and pepper to taste.
Combine the basil, nuts, garlic, lime juice and red pepper flakes in a food processor and pulse until the ingredients are finely chopped.
With the machine running, slowly add the olive oil in a steady stream until it become a smooth paste. Season with salt and pepper to taste. note: if the mixture seems too thick, continue to add up to ¼ cup extra-virgin olive oil (or coconut oil - personally I prefer my pesto a little thick), until it gets to your desired consistency.
Pesto is perfect for dishes such as raw zuchinni pasta, stuffed mushrooms, raw pizza - etc etc.