I’m not a huge pesto eater because of the fat content and it’s usually served with carb-loaded pasta. But I created a raw friendly version to use as dressing, or server on top of chicken breasts as we did tonight:
- 1/4 cup walnuts
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2-3 cloves garlic, minced
- 3/4 cup packed basil leaves
- 1/2 cup extra virgin olive oil
Blend oil and basil in blender or food processor, add garlic and walnuts and continue blending, then add salt and pepper and blend more, to desired puree level. I tend to like it more chunky. Notice I did not say Vita Mix, I do not have one yet and am using my high-end Kitchen Aid blender which so far has worked fine for recipes that call for a Vita Mix.