Your whole food, plant-based life.

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.


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  1. 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!

  2. denise wrote on August 22, 2011

    do i use sundried tomatoes and then soak them? or do i use oil soaked sundried tomatoes.

    • Susan wrote on August 22, 2011

      You can use either.

  3. 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!

  4. Ronda wrote on May 2, 2011

    Can you substuite another nut into the basil walnut spread instead of cashews

  5. 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!!


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