This is a cheese-free raw vegan version of the Italian classic, pesto, with fresh raw basil and avocado. And it is every bit as divine. Though you can use many herbs to make pesto, this recipe uses basil which is the most popular version. You can substitute some or all of the avocado with olive oil if you have to, but you probably will only need 4 to 6 tablespoons. This sauce goes great with raw zucchini noodles and the Mediterranean Salad. Or try it as a sauce on raw pizza along with the Herb Pine Nut Macadamia Nut Raw Cheese.
Prep Time: 20 minutes
Total Time: 20 minutes
Yield: 2 cups
- 1 1/2 cups tightly packed basil
- 2 tablespoons pine nuts
- 3/4 cup mashed avocado
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon nutritional yeast
- 1 to 2 cloves raw garlic
- 1/2 teaspoon sea salt, or to taste
- 2 tablespoons water, if needed
Blend all ingredients together in a blender of food processor adding water as needed to reach your desired consistency. Adjust lemon juice and salt according to your tastes as well.