Pesto is one of my favorite recipes. But not the traditional recipe with cheese, I prefer a raw and living vegan mix I make which is a blend of various nuts and seeds along with fresh basil and garlic. I use a mix of pine nuts, macadamia nuts, pistachios, walnuts, and pumpkin seeds, but the special ingredient is to include Manitoba Harvest Shelled Hemp Seed. Hemp seed is one of the best sources of complete protein (containing all of the essential amino acids), is easily assimilable, raw, vegan, and best of all delicious, and has Essential Fatty Acids (EFAs) omega-6 and omega-3 in an ideal ratio for human consumption (3.75:1). For more info on nature's superfood read hemp nutrition.
First thing to do is to soak all of the nuts and seeds overnight (except hemp seeds and pine nuts) in order to remove the enzyme inhibitors and make them easier to digest. I like to keep my pesto sauce a little chunky and thick, but my usual ratio is 1 cup of each of the nuts/seeds (pine, macadamia, pistachio, walnut, pumpkin, hemp) equal to that many cups of fresh organic basil, so for this recipe 5 to 6 cups basil, approx 1 to 1 1/2 cups organic extra virgin cold pressed olive oil, half a clove of organic garlic, and 2 tsp of sea salt. Any of the above ratios are able to change based on your preferred taste, such as more garlic, less sea salt, or different nuts (almond, brazil, hazel) for a different flavor. Rinse and pick all of the fresh basil leaves off of the stems, chop the fresh garlic, and add olive oil and sea salt to the nut and seed medley in a food processor and blend.
Creating a raw vegan live food entree is simple. The living pesto sauce can be placed on top of thinly sliced zucchini creating veggie noodles for pesto pasta, or used in veggie nori wraps (recipe to come soon), for a variety of delicious meals resonating with life! Enjoy!
Ready to mix it up!
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