sharing raw, vegan recipes and advice
name said it all
1 bunch italian parsley leaves and stems, choped
3 to 4 leaves basil
2 to 3 cloves garlic, chopped
extra virgin first cold press olive oil
a squeeze of lemon juice
hemp oil (opional)
.33 cup almonds soaked for 2 days
.33 cup pumkin seeds
a few dandelion leaves
celtic sea salt (opional)
put ingredients in food possessor add olive oil till it reaches a creamy consistency not oily just a dash of hemp
for best results soak almonds for at least 16 hours
serve on zuccinni pasta use the SPIROOLI YOU’LL LOVE IT
With only 3 to 4 basil leaves I would hardly call this pesto, at least not in the classic sense. Perhaps parsley pesto would be more accurate. Anyway, with that little basil I wouldn't think you could taste the basil, the parsley would be overwhelming.