*Raw Basil Pesto*
HAPPY 2016 Everyone🎉🎉 I pray your new year is off to a great start. Of course we have to start the new year off right bringing you some tasty new recipes. Pestos are great on crackers, bread, salads, baked potatoes and more. This basil pesto sauce is rich in nutrition, will boost your immune system, easy to make, and super tasty. Basil is a great source of Vitamin K (vital for blood clotting), Vitamin A (helps prevent heart attacks/strokes), Vitamin C (immunity boost), iron, calcium, potassium, and omega 3 fatty acids. Consuming parsley will help heal your nervous system and keep your immune system strong. Parsley contains many essential vitamins including Vitamin A, B12, C, K, and it is anti-bacterial, anti-fungal, and helps to cleanse your blood with its chlorophyll content. I hope you all enjoy this recipe as much as I do.
1 +1/2 Cup Rough Chopped Fresh Basil
1 + 1/2 Cup Fresh Parsley (Remove Stems)
3-4 Medium Grated Garlic Cloves ( I used 4)
1 Cup Extra Virgin Olive Oil ( Use 1/2 cup for thicker pesto)
1 Cup Activated Raw Cashews (Soak overnight to activate)
1/2 Tsp Garlic Powder
1/2 Tsp Onion Powder
1/2 Tsp Himalayan Pink Sea salt
Dash of Cayenne Pepper Powder (Omit if you don’t like spicy)
Dash of Black Pepper
1. Soak your cashews overnight + rinse + strain + grate garlic + add to food processor
2. Place all ingredients inside food processor + pulse until you achieve a smooth pesto texture
3. Allow to set inside refrigerator for 1 hour
4. Enjoy with gluten free crackers, inside a potato, or on a wrap. Consume within 3-4 days!
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Hugs & Happy New Year Lovelies❤