Raw Recipes


Posted on June 07 2012 | (0) Comments
Category: Dips and Sauces

Yield: 1 cup, 6 servings

This aromatic sauce gives meals an authentic Italian flavor.


  • 2 cups basil leaves, stemmed and firmly packed
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon crushed garlic
  • 1/4 teaspoon plus 1/8 teaspoon salt
  • 1/4 cup pine nuts, walnuts, or pecans


  • measuring cups
  • garlic press
  • measuring spoons
  • food processor
  • rubber spatula

Put the basil, oil, garlic, and salt in a food processor fitted with the S blade and process until the basil is chopped. Add the pine nuts and process until smooth, stopping occasionally to scrape down the work bowl with a rubber spatula. Do not overprocess; flecks of pine nuts should be visible throughout. Stored in a sealed container in the refrigerator, Pesto will keep for 5 days.

Per serving: calories: 129, protein: 1 g, fat: 14 g, carbohydrate: 1 g, fiber: 0 g, sodium: 136 mg

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