Just a quick post today after working with a recipe that portioned out raw pesto in a way that doesn’t require a ginormous bunch of basil and 2 quarts of olive oil. Yes, I’m sure there are many out there, but I’ve encountered and tried one and I loved it enough to care to sit down and type, so there we go…
First, to give credit where credit is due, I started with the pesto recipe that accompanied this raw pasta and pesto recipe. I must admit, as one who has never bothered with marriage, nor as one who would strive too hard to find a “Husband Approved Recipe” even if I did (You don’t like it? There’s the kitchen. Go nuts.) the name turned me off, but I do try to remain open minded, so bothered to read the ingredients and was drawn in from there…
Courtesy of The Raw Guru: http://www.rawguru.com/raw-food-recipes/husband-approved-raw-pesto-pasta.html.html
But, again, as I have no spouse to blend for, or to force into his own blending, the volumes were a little on the heavy side for little old me, and I can happily report that they translate well.
So for the lovely individual that you are, and because you deserve to feed yourself in the best way possible even when no one is watching, here are the single serve ingredients plus a few tweaks I threw in of my own…
Raw Pesto for the one, the only, the fabulous YOU:
1/2 cup raw cashews
1/4 cup raw pumpkin seeds
1 cup (yes, still 1 cup) fresh basil with stems, but loosely packed…
1/2 cold expeller pressed extra virgin olive oil
1/4 tsp pink himalayan salt
1 small garlic clove
1/4 tsp fresh ground black pepper
Blend until smooth.
Now, aside from changing the salt and upping the basil content, I also added fresh squeezed lemon juice (to taste) and cayenne pepper (to taste) to perk this up a bit as, although the cashews add the wonderful texture, healthy fats, and creaminess, I found their sweetness contradicted the overall flavour and made it a bit flat. Perhaps I don’t have a sophisticated palate (but never say that to my face, especially if I’ve had a couple glasses of wine…) and so, perhaps again, the subtle beauty of the original recipe is lost on me. But so be it. I added fresh lemon juice and cayenne pepper and loved it. There we go.
So now you’re all set! Spiralize a small zucchini, and/or carrot as per the recipe, or half a small sweet potato, or a bit of beet, and plaster with your five minute personal sized portion of pesto!
Have awe inspiring weekend friends!