“Living” Pesto

The deliciously fragrant sauce we typically call pesto is Pesto alla Genovese, after Genoa, Italy where it originated. The word pesto comes from the Genoese word pestâ, which means to pound or to crush.

This refers to the way in which the authentic sauce is prepared, with a mortar and pestle. Pesto originated around the 16th century and traditionally consists of crushed garlic, basil and pine nuts blended with Parmesan cheese and olive oil.

Our enlightened version is equally delicious, but raw, healthy, and 100% plant-based. Enjoy in good health!

Ingredients:

• 1.5 cups fresh, organic basil leaves (or half fresh parsley)
• 1/3 cup organic, cold-pressed hempseed oil, flaxseed oil, or extra virgin olive oil
• 1 cup raw pine nuts or walnuts, soaked 30-60 minutes (see Why Soak Nuts & Seeds)
• 1/3 cup nutritional yeast
• 1-3 cloves garlic
•  1 teaspoon white miso paste or 3/4 teaspoon pink Himalayan sea salt
• purified water to thin, if desired (this pesto will thicken as it chills).

Directions:

Combine all ingredients in a high-speed blender and process until smooth and creamy, or with some texture remaining, if you prefer. This sauce is fabulous tossed with zucchini “noodles” or pasta,  as a pizza base, or drizzled over slabs of heirloom tomato, soup, salad, or entrées. Lo amerai!

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