Basil and Raw Food
It has been a very hot, wet summer in the Minneapolis area. Because of this, the growth of everything green has been amazing. Walking out the back door, I feel like I am walking into a jungle. I gave up on the weeds weeks ago.
One of the benefits of all of this rain and heat is that my basil has been extremely prolific. My plants are over 3 feet tall and sprouting leaves everywhere. Thinking about how much I pay for fresh basil in the middle of the winter, I quickly decided that none of this basil is going to waste. This week, I am going to bring you 5 recipes, including a basil pesto that is made in stages so that you can freeze it and pull it out in the middle of the winter!
Today we are going to start with a simple basil oil and a basil cashew-walnut spread. This is one of those great raw food recipes that will convert into a couple of different meals. A simple spread for veggies or flat bread and also a wonderful sauce for a raw “pasta” primaevra, which I will post tomorrow.
Basil Sun Dried Tomato Spread with Basil Oil
Basil Sun-Dried Tomato Spread (pictured)
- 1 cup Basil Walnut-Cashew spread (see below)
- 1/4 cup sun dried tomato, chopped
- Stir sun-dried tomatoes into spread. Use as a dip, or a topping on crackers or veggies.
Basil Oil:
- 2 cups packed basil
- 1 cup cold pressed olive oil
- Place basil and oil in blender.
2. Blend until well combined.
3. Strain.
4. This will keep in the refrigerator for a couple of weeks.
Basil Walnut-Cashew Spread
- 2 cups cashews (soaked for 3 hours)
- 1/2 cup walnuts (soaked for 3 hours)
- 1/2 cup filtered water
- 2 tablespoons Basil Oil (see above)
- 2 cloves garlic
- 1 teaspoon lemon juice
- pinch Himalayan sea salt
- pinch ground pepper
- Place all ingredients in food processor. Process until well blended.
Victoria wrote on January 29, 2012
Susan, I love your Raw food sight. I am a newbie entering into the raw food world.
I have reviewed a lot of your recipes and I have a question regarding the soaking of nuts. Is there a preference in container type? plastic or glass? When soaking nuts for 2 hours or more, do you cover the container with a lid or cheesecloth, or do you just leave container coverless?
Thanks in advance for answering my questions; and I can’t wait to get started on some of your recipes.
Susan wrote on January 30, 2012
I soak in glass, in the refrigerator and usually don’t cover. Cheers!
denise wrote on August 22, 2011
do i use sundried tomatoes and then soak them? or do i use oil soaked sundried tomatoes.
thanks!
Susan wrote on August 22, 2011
You can use either.
Julie wrote on June 24, 2011
I absolutely love this site! I teach in Northern Thailand (about 30 minutes from the Burmese border) and have year-round access to some wonderful fruits, veggies and herbs. Your site is blowing me away. Though I can’t get some of the ingredients, I’m going to experiment and see what I can come up with over here! THANK YOU SO MUCH. Going raw is a step-by-step process for me – but one I’m enjoying. I’ll be stopping by many times a week!
Ronda wrote on May 2, 2011
Can you substuite another nut into the basil walnut spread instead of cashews
Jackie wrote on January 24, 2011
Hi Susan 🙂 I just got your rawmazing dessert cookbook and it looks fantastic . I am excited to start making all the delicious recipes in there . Thank you very much .
Susan wrote on January 24, 2011
Thanks for stopping by and saying so! Enjoy it!!