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| Pistachios and Basil Pesto |
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
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| pistachios |
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| cashew |
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| Basil and Garlic |
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| Olive Oil |
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| 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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