RAW Pesto

Considering the large quantity of kale that I consume, I wonder how I didn't think of this: Kale Pesto #recipe (food52)

Special Equipment

  • Food processor or blender. A mini-prep food processor or small blender works great for the volume.


  • 1/2 -3/4 cup organic raw pine nuts
  • 1/4 cup fresh de-stemmed organic fresh basil
  • 2 Tbsp organic unfiltered cold-pressed extra virgin olive oil
  • 1-2 Tbsp organic lemon juice
  • 1-2 cloves of organic garlic
  • 1 tsp Celtic sea salt or Himalayan salt.
  • 1/4 cup filtered water, reserved.


  1. Add all the ingredients to the food-processor or blender. Pulse the mixture in food-processor or blender, adding 1 Tbsp of water at a time to help facilitate blending and in order to reach the desired consistency for the sauce.
  2. Serve & Enjoy :)
The pesto should keep for about 2-3 days sealed in the fridge. As mentioned earlier, the pesto makes a nice dressing for spiralized vegetables noodles. 


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