Recipe Directions
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 Thoughts
By 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.
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Comments
Top voted
rawsapling
Sep 16, 2010
sounds fabulous! and it looks like you eat out of the same ikea bowls i enjoy my meals with ;)
bitt
Sep 18, 2010
Lezlie I am so happy for you!
chriscarlton
Sep 17, 2010
Hey Bitt, You can add the 'Pure' tag to this. The tag '100%' does not work.
Here is a link that explains all this...
http://www.therawtarian.com/forums/2/topics/6407
Lovebows, Chris
All
bitt
Oct 16, 2010
nope throw it all in.
rawmama
Oct 04, 2010
After you pulse chop the basil into tiny pieces, do you set that aside in a separate bowl to mix into the creamy walnut mixture, or do you throw the walnuts, avocado, salt etc. on top of the basil pieces and blend them all up until creamy? Thanks :)
How do you julienne your zucchini?
bitt
Sep 18, 2010
Lezlie I am so happy for you!
chriscarlton
Sep 17, 2010
Hey Bitt, You can add the 'Pure' tag to this. The tag '100%' does not work.
Here is a link that explains all this...
http://www.therawtarian.com/forums/2/topics/6407
Lovebows, Chris
rawsapling
Sep 16, 2010
sounds fabulous! and it looks like you eat out of the same ikea bowls i enjoy my meals with ;)
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