Do you love pesto? Well then you are going to LOVE this raw pesto recipe! The explosion of garlic and freshness of the basil and arugula make this dish a recipe for success! Making pesto raw/vegan is incredibly simple - all you do is omit the cheese (and who needs cheese anyway?).
Without the dairy, this recipe will leave you feeling energized and content, with no added mucus to boot (mucus, a major downside of consuming dairy products, clogs our lymphatic system and coats our intestines and lungs with nasties). You will thoroughly enjoy this recipe! You can use it as a dip, spread, or of course, as a sauce on top of freshly spiralized zucchini noodles!
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- 1 cup raw pine nuts (soaked overnight, or for 8 hours)
- 2 small green zucchini
- 1 1/2 cups organic basil
- 3 cloves garlic
- 1 cup arugula
- ground black pepper to taste
- little squeeze of lemon
Drain the pine nuts and put the pine nuts and rest of the ingredients into a food processor. Pulse blend until just mixed, but not completely smooth (unless if you like your pesto completely smooth, then you may do so). Serve over raw spiralized zucchini noodles and top with fresh basil! Presto!
*Note: You may substitute the pine nuts with cashews, or with 1/2 and 1/2 sunflower seeds and pumpkin seeds (if you suffer from nut allergies)