Basil and Raw Food, Expanded
As promised from yesterday, here is another great raw food recipe for you! (Note..we haven’t done the pesto, yet). This is a very quick and delicious way to use the Basil Walnut-Cashew spread from yesterday and turn it into a refreshing, satisfying dinner tonight! A little additional Basil Oil, and some filtered water thins the spread into a sauce. Chop up some veggies and you are good to go. Dinner in under 5 minutes!
Basil Veggie Primavera
SERVES 2-3
Sauce
- 1/2 cup Basil Walnut-Cashew Spread
- 1/4 cup filtered water
- 2 tablespoons Basil Oil
- Whisk water and basil oil into Basil Walnut-Cashew Spread
Primavera
- 1 cup carrots
- 1 cup zucchini
- 1 cup yellow squash
- 1 cup cherry tomatoes, halved
- Basil Walnut-Cashew Spread
- Chop carrots, zucchini and yellow squash into bite-sized pieces.
- Stir in tomatoes.
- Top with sauce and mix to coat.
- Optional, top with chiffonade basil (thinly sliced), Himalayan sea salt and pepper to taste.
*Chef’s note: this sauce has a brownish tinge to it from the walnuts. If you want a white sauce, replace the walnuts with more cashews. But they are so darn healthy, I would use them!
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Jess wrote on September 26, 2011
I have a nut allergy, what other sauces would go well with this?
Susan wrote on September 26, 2011
You could possibly do a raw tomato marinara sauce but then it would be a completely different recipe… 🙂
Kairi wrote on September 20, 2011
Superior tihinnkg demonstrated above. Thanks!
Maggie@livingfoodjunkie wrote on August 26, 2010
This looks stunning! I think I might serve this dish when the parents come over for dinner 🙂 Thank you for sharing.
Chelsea wrote on August 25, 2010
Yum! This looks absolutely amazing!