Rhonda’s Basil Pesto

Rhonda’s Basil Pesto

This recipe is absolutely raw delicious, and can be used in a variety of ways, such as a topping for healthy vegan meals. For instance, Rhonda will sometimes cook up some Organic Spinach Fettuccine, and then mix in this basil pesto for a fabulous vegan entrée, following a nice big salad. Or she will use it to replace tomato sauce on vegetarian pizza. See how we use this basil pesto to make the best basil pesto pizza recipe ever!

 

Ingredients

2 cups basil leaves (rinsed and patted dry with a towel)

¼ cup pine nuts (soaked one hour and drained)

2 small or 1 large garlic (peeled & minced)

¼ cup Vegetarian (rice) Parmesan Cheese (optional, but adds a lot of flavor)

¼ teaspoon Celtic Sea Salt Small pinch cayenne pepper

¼ cup Extra Virgin Olive Oil

Directions

Place above ingredients, except olive oil in food processor with the 'S' blade and blend till creamy. Then drizzle olive oil into chute while running. Scrape sides and blend again until oil is fully mixed with other ingredients. It is now ready to be mixed into cooked pasta or spread over pizza crust. (This recipe is a 5 star if the Vegetarian cheese is omitted, but becomes a 1 star when used.) ENJOY!

*ORGANIC INGREDIENTS ARE ALWAYS RECOMMENDED.

Ingredients

2 cups basil leaves (rinsed and patted dry with a towel)
¼ cup pine nuts (soaked one hour and drained)
2 small or 1 large garlic (peeled & minced)
¼ cup Vegetarian (rice) Parmesan Cheese (optional, but adds a lot of flavor)
¼ teaspoon Celtic Sea Salt
Small pinch cayenne pepper
¼ cup Extra Virgin Olive Oil

Directions

1. Place above ingredients, except olive oil in food processor with the 'S' blade and blend till creamy.
2. Then drizzle olive oil into chute while running. Scrape sides and blend again until oil is fully mixed with other ingredients.
3. It is now ready to be mixed into cooked pasta or spread over pizza crust.
4. ENJOY!

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