Raw foodies often get a bad rap for drinking salads and eating #allthekale (both true). But that’s not everything raw foodies eat, and some of it is pretty delicious. As it gets warmer, I like to up my raw food intake. Not because I’m a raw vegan (or, ahem, vegan anything) but because it is delicious. One of my favorite things to spread over a veggie stir-fry, put on rice, or add to my avocado toast (so basic) is raw pesto The addition of nutritional yeast more than makes up for the missing Parmesan cheese – and this is a savory spread, sauce and even a dip.
Makes around 1 cup
1 c tightly-packed basil
3-4 medium garlic cloves (too large, and I’ve found that the flavor isn’t as intense)
1/3 c raw pine nuts
1/4 c olive oil
3 T nutritional yeast
1/4 – 1/2 t salt
1. In a food processor, combine the basil, garlic cloves and pine nuts and process until finely chopped (make sure the garlic is evenly distributed throughout the mixture).
2. Add the nutritional yeast, and process until combined.
3. Slowly drizzle the olive oil over the mixture while processing until the mixture is combined and desired texture is reached (you may not need all of the olive oil – watch the mixture and stop when your desired texture is reached. You may want a thicker pesto for a dipping sauce or wrap, but a thinner pesto if using it as a sauce).
4. Season with salt to taste. I eat a lot of salt, so I prefer the heavier end of the salt range.
This pesto will last 2 weeks in the fridge or up to 6 months in the freezer. You can even make frozen pesto pops in an ice cube tray so I can pop one out for a single-serving without defrosting an entire batch.