sharing raw, vegan recipes and advice
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.
This is a great, no-fat-added dressing that really spices up your greens! It's a green color, too. :)
I think it's better with prepared mustard, but if you can find a raw one, that's great!!
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.
