I am SO exited about this book! Can you see all of the tabs here?
These are recipes I can eat! The blue tabs are recipes I can eat as written, the pink tabs are recipes I can eat with minor adaptations. That never happens, even with raw food cookbooks. I think I may have to buy this book!
RAW Tagliatinni with Pesto
Ingredients
1 zucchini
1 carrot
2 tablespoons pesto (see below)
5 cocktail tomatoes, halved (I omitted these)
5 kalamata olives
Pine Nut and Basil Pesto
1/2 cup pine nuts
1/2 cup olive oil
1 sprig of basil
2 teaspoons sea salt
Lemon juice, to taste (oops, I think I omitted this too)
Blend all pesto ingredients in a blender or mini-food processor. I used the little Oscar food prep food processor.
Spiralize carrot and zucchini (or use a vegetable peeler, or a grater with large holes). Toss pesto with veggies and serve.
It was definitely good, but next time I make this, I will add a lot more basil, and a little less olive oil.
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