Fresh basil and garlic give this easy Basil Pesto recipe an amazing fresh aroma and taste.
Perfect on top of any type of raw vegetable noodles or raw bread.
I was inspired to create this recipe in a vegan restaurant I use to go to that served a few raw vegan dishes.
I always liked pesto but found pine nuts become rancid easily and have an unusual after taste. I thoroughly enjoyed their pesto recipe and became inspired when they told me it was made with macadamia nuts instead of pine nuts.
Lots of fresh basil, the macadamia nuts and a bit of dry Italian seasoning creates a perfect Basil Pesto for any occasion. It keeps in the frig for up to a week.
Easy Macadamia Pesto Recipe
- 1 cup macadamia nuts
- 3 cups fresh basil
- 2 garlic cloves
- 1 lemon juiced
- 1/8 cup oil
- 1 tea salt
- Place nuts, basil, garlic and lemon juice in a food processor with the S blade, adding oil a bit at a time to blend until creamy.
Serve on top of zucchini pasta or Sea Tangle Kelp Noodles. Enjoy your delicious raw vegan recipe for pesto without the dairy.
Serve pesto on top of any combination of raw noodles. From Zucchini, turnip, rutabaga, or jicama, once you grate, spiral or shred veggies they become delicious, gluten-free, free noodles.