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Basil Pesto Sauce

Basil Pesto

      

Traditional pesto sauce is a combination of olive oil, pine nuts, fresh basil, garlic and Parmesan cheese. Here I take a different approach to pesto substituting walnuts for pine nuts & cashews for parmesan cheese. This Pesto sauce is vegan, gluten free, paleo, raw, you name it!

This powerful green sauce has so much flavor in one small bite. My favorite is combining it with zoodles, but you can use it as a toast topper, dip your veggies, or smooth over other pastas. This basil pesto is packed with amazing nutrients.

Garlic is a powerful anti inflammatory particularly hight in a certain compound Allicin, known for its immune enhancement and cancer prevention.  Garlic has been recognized as a preventative method/treatment for heart disease including hyperlipidemia, thrombosis, & hypertension. Garlic helps to reverse heart disease by reversing plaque build up in our arteries. Garlic is also beneficial for high blood pressure, treat cold and flu infections, reverse hair loss, improve dementia symptoms, and treat diabetes.

Walnuts, oh walnuts. Ever notice that a raw walnut looks just like a brain?! Is it a coincidence? I think not. Walnuts are packed with omega-3 fatty acids and are extremely beneficial to brain health. The top benefits of walnuts include:

Helps fight depression

Improves brain health

Improve heart health

Cancer Prevention

Promotes weight loss

Increase Omegas.

Basil is an extremely important medicinal plant in many cultures around the world. Basil is an aromatic herb, extremely nutrient dense in the same family as oregano, mint, and rosemary. The top benefits of basil include; anti inflammatory, cancer-fighting, pain-reducer, anti-stress, immune-booster, fever-reducer.

To make this delicious, nutrient dense, anti inflammatory sauce

You will need:

1 cup walnuts

3 cloves garlic

1/2 cup cashews ground in a blender (Parmesan substitute)

2 handfuls fresh basil, or basil parsley mix.

1 tsp pink himalayan salt

1 lemon juiced

1 tbsp nutritional yeast

1/4-1/2 cup extra virgin olive oil

1. In a food processor, I recommend kitchen aid, pulse walnuts and garlic.

2. Add ground cashews, fresh herbs, salt, lemon, & nutritional yeast… pulse more.

3. Add olive oil as the sauce is pulsing until desired consistency is reached.

4. Serve on toast, pasta, zoodles, or use as a dip for your favorite crackers or fresh vegetables.

BOOST IT: add 1 tbsp chlorella, or spirulina powder.