YieldServes maybe 3-4 as a Dipping Sauce, or 2 as a pasta sauce
.33 cup Pine Nuts
10-15 Basil Leaves, chiffonade
3 Garlic Cloves, peeled
2 Roma Romatoes, chopped
1 tablespoon Red Onion, chopped
¼ teaspoon Celtic Sea Salt
2 Sundried Tomatoes, chopped
I put all of the ingredients into a food processor, except for the sundried tomato – which I chopped up a bit beforehand so that there wouldn’t be huge chunks. So chop away and throw those in to the processor as well.
Pulse for about a minute or so…until it’s pretty well mixed, but still has some decisive chunkiness about it. Or just until you feel it’s ready, since this is all about you anyway ;)
Chris's ThoughtsBy chris
Okay this is my very first raw recipe ever! So don’t laugh, it’s pretty simple! Basically, I decided to give Matt Amsden’s “sunflower seed cheese sticks” a try, and wanted something to go along with them. So while they were dehydrating I decided to make my own marinade (since I wasn’t too much of a fan of his, and have tried others and haven’t been satisfied). Something airy and fresh, something crisp on the palate. I whipped this up about an hour ago – in other words, this is my very first attempt, so I will continue to add things and perfect it, and will keep you posted! It should also work as a great zucchini pasta sauce too!
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