By Loveday Why
I always make pesto with substitute herbs and nuts as I never have the ingredients for the classic version. Until now! Basil is bursting out of the glasshouse and, weirdly, there was a bag of pine nuts in the cupboard. Hope you like this simple, versatile recipe.
I had the pesto with raw courgettes, but it’s delicious through rye pasta or on a tray of roasted Mediterranean veg.
2 cups of fresh basil leaves
½ cup pine nuts
3 cloves of garlic
juice of ½ lemon
4 tablespoons of olive oil
salt & pepper
Blend up, re-season and go!
The good thing about raw recipes is that you can adjust to taste as you go along and know exactly what you are going to end up with. Also, as the veg is not exposed to heat, the enzymes are kept intact so you gain maximum nutritional benefit. You need an artillery of pestos if you want to try a high raw diet! I’ll post my favourite parsley and walnut pesto in the Winter. Enjoy this in the mean time. x
Loveday is a writer, healer and coach. She offers in person and distant Rahanni energy healings and is currently leading workshops in movement, meditation and writing practices from Studio Tula, Dunedin. You can find more of her simple, nourishing recipes and vibrant, heart-led living on her website Wild and Good.
