Rating5/5 (from 1 ratings)5
Yieldmakes about 2 cups
2 cup basil leaves (or one bunch)
¼ cup walnuts
1 teaspoon salt, or less if desired
1 tablespoon olive oil, raw
¼ cup water, (or more if needed)
4 small summer squashs or zucchinis, julienned
1 spring onion, chopped
1. Wash basil leaves and spin dry. 2. In food processor pulse basil leaves until in tiny pieces 3. Add walnuts, onion, avocado, salt, and olive oil. Pulse until creamy paste. 4. Add 1/4 water and blend again. Consistency should be loose like yogurt.
I put this on top of julienned squash. The smaller the squash the sweeter it will be. Stir around and enjoy!
Bitt's ThoughtsBy bitt
I have been altering vegan pesto recipes for years to get the perfect one. The key is the avocado which makes is creamy. Excuse the picture, I had already eaten half before I realized I should take a photo.
Print This Recipe (PDF)
Click the button below to download the printable PDF.
You do not have any notes. Add some here. Notes are private and are only visible to you.Add New Note
Less hungry on raw diet?TammiTrue - 2 days 2 hours ago
How do you know how much to eat daily?TammiTrue - 2 days 2 hours ago
Olive oil and honey face maskVanja - 2 days 15 hours ago
How do you know how much to eat daily?mandyi - 3 days 48 min ago
Lara Bars!lian4 - 4 days 4 hours ago