Raw Cilantro Pesto

Recently, Clive of RawBC, invited me to contribute a couple of Cilantro recipes to the RawBC June Newsletter, and this is one of the recipes I shared with them.

Tip:  When making pesto always make an extra batch to spoon into ice cube trays and freeze. When frozen simply pop the little pesto cubes into baggies and store them in the freezer. 

Instant Pesto Pasta??  Thaw 2 pesto cubes per serving, make noodles from a raw zucchini, mix pesto and noodles together -Voilà dinner is served!

Raw Cilantro Pesto

Yield:  6 ice cube sections (1/2 tray)

 

1/4 cup raw walnuts

2 cups Cilantro leaves (about 1 large bunch with stems removed)

1 cup Basil leaves

2 Tbsp homemade raw parmesan (recipe on next 2 lines):

    - In food processor mix 1/3 cup
      walnuts, 1/3 cup nutritional yeast,
      and pinch of Himalayan salt 

    - store in a jar in fridge for 2 weeks

2 Tbsp extra-virgin olive oil

2 Tbsp lemon juice

2 cloves garlic, pressed

1/4 tsp Himalayan salt

• Place all ingredients in a food processor and blend until smooth

Raw Caesar Avocado Salad

Today I was out of the ingredients for my favourite Caesar salad dressing. But I found this variation, from the I Am Grateful book, which uses avocado and decided to give it a try. So I tested it out and here is my modified version.

Raw Caesar Avocado Salad
Yield:  about 1 cup dressing

1 clove garlic, pressed
1/2 tsp white Miso (optional, may not be gluten-free)
1/2 avocado, about 1/2 cup
1 Tbsp fresh lemon juice
1/2 Tbsp extra-virgin olive oil
1/2 cup water
1/2 tsp Himalayan salt
pinch cayenne pepper

• Wash and dry 1 head Romaine lettuce and tear into bite-size pieces
• Place Romaine in a large bowl with raw croutons (if you have some)
• In a blender mix all dressing ingredients together until smooth
• Pour dressing over Romaine, mixing till well coated
• Sprinkle with your own homemade version of parmesan (from nuts) and enjoy!