Monday, January 7, 2013

Pistachios and Basil Pesto

Pistachios and Basil Pesto
Soaking: 4 hours
Preparation: 15 Minutes
Portions: 1 1/2 cup
Equipment: Blender

Raw Organic Ingredients:
1/2 cup pistachios, soaked

1/3 cup cashew nuts, soaked
1 cup basil leafs

1 1/2 garlic clove
1/2 cup olive oil
1/2 t.s. sea salt

Basil and Garlic

Olive Oil
Sea Salt

Soak the pistachios and the cashews for 4 hours. Rinse them well after soaking.
In the mixer, blend all the ingredients into a creamy paste.

Can be kept 1 week in the fridge, or 6 months in the freezer.

Bon Appétit!

La Reina

Recipe from: Crudessence Recipe Book  
Recipes used with: Spaghettis au Pesto 

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