Need pesto fast? Never fear!
This quick and easy raw vegan presto pesto recipe is here to save the day for pasta, salads & more…
Check it out:
Raw Presto Pesto
- 2 Roma Tomatoes – (0.5 Ib / 230 g)
- Sun Dried Tomatoes- (1/4 cup / 15 g)
- Spinach – (0.25 lb / 115 g)
- Basil – (0.25 lb / 115 g)
- Arugula – (0.25 lb / 115 g)
- Pine Nuts – (1/4 cup / 35 g)
- Garlic – (1 clove)
1- Cube and blend tomatoes with sun-dried tomatoes and optional garlic until smooth. If desiring a creamy pesto add optional pine nuts and blend till smooth as well.
2- Add the spinach, basil and arugula pulse blending at a low speed using the tamper on your Vitamix at a 4-5 speed setting. If you do not have a Vitamix use a stick of celery and a low speed setting to push the greens into the blade bringing a chunky texture instead of a green purée.
3- If you desire a chunky nutty pesto add the pine nuts at the end and pulse a few times leaving all sizes of pieces in the sauce.
You can get this delicious sauce plus many more in my new eBook: “Amazing Raw: 50 Condiments, Sauces, Dips and Icings.”
All recipes are oil-free and you won’t need a dehydrator!
Have an awesome weekend!