Submitted by holistica on September 10, 2009 - 9:10pm
This is a phenomenal dip or sauce. I made a new batch every other day all summer long as long as I had access to fresh basil. The first time I did, I I added some raw milk cheddar to the mix also, which was different but still good.
Try as a dip for veggies, a thick salad dressing, or a sauce. Great with carrots or mushrooms of almost any variety.
I made this dish for a raw potluck this weekend. All the classic italian flavours are there which makes this a favourite for friends and family who are not raw. You can make a big batch of pesto up to keep for the week and just do the zucchini on the night.
I had been dreaming of a recipe I stumbled across on raw epicurean for months, I had finally attempted to it. I made a few alterations, and this is how it turned out! Absolutely delish! Even my cooked-veggie boy loved it. It will defiantly be made again in my kitchen.