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.
Viv wrote on August 25, 2010
I noticed the recipe calls for sundried tomatoes…any recipe for drying your own tomatoes to use in this. My tomato plants are about 5 feet tall and yielding more tomatoes than I can eat despite making a weekly gazpacho.
LOL!
Kitchenstance wrote on August 25, 2010
I don’t have access to my own herb garden, but luckily I can get basil at the local farmer’s market for a $1 for a huge bunch this time of year! Both of these recipes are going on my list of things to try. 🙂
Sherri wrote on August 25, 2010
I love your blogs. Your blog is one of my favorites!! Thanks for sharing your delicious recipes!!
Brittany wrote on August 25, 2010
I am realy excited about these basil recipes, I have a big basil plant in my window sill and am gonna need to do something with the yeild, thanks 🙂
Jackie wrote on August 25, 2010
I am just getting started with the raw lifestyle and I find your blog to be very interesting. I love the photos and recipes. I love basil and cannot wait to try these recipes. Thanks
Jurgita wrote on August 25, 2010
I love basil! I use it in raw tomato soup, of course, and also– have you tried putting a handful of basil in the green smoothies? It’s wonderful! 🙂
Shannon wrote on August 24, 2010
How long would you expect the Basil Walnut-Cashew Spread to last in the fridge?
Susan wrote on August 24, 2010
No more than a couple of days.
Thomas Howard wrote on August 24, 2010
I just found your blog Susan and I love it! These pictures truly capture the beauty of raw food. I look forward to trying these recipes and this basil pesto! Yum. Have a great day.
Thomas Howard
The Vegan Desperado-Seattle