The NZ team celebrated with a raw food feast in honor of our founder's birthday today!
One of our favorites was created by a member of our staff & was adapted from the book; Raw Food Made Easy For 1 or 2 People by Jennifer Cornbleet .
Raw Pesto Sauce
|Raw Pesto Sauce Served on Kelp Noodles|
•2 cups basil leaves (fresh); stems removed, tightly packed
•1 handful of fresh spicy arugula
•1/4 c raw olive oil
•1 clove of garlic, crushed
•1/2 tsp pink salt
•1/4 cup raw pine nuts; may substitute with other raw nuts such as cashews, walnut, pecan, etc.
Place the basil, olive oil, garlic and salt in a food processor fitted with the S blade, and process until the basil is chopped.
Add the pine nuts and process until smooth. Stop occasionally to scrape down the sides of the bowl with a rubber spatula.
Do not over process, you should still see flecks of pine nuts throughout. Store in a sealed container in the refrigerator. Pesto will keep for 5 days. Don't be afraid to get creative with it and add in whatever nuts & greens you may have on hand! The original recipe does not call for arugula but was thrown in last minute to make up for not having quite enough basil - and we loved the spiciness it added!
Pour over kelp noodles that have been soaking in water and sea salt overnight & serve. We served it on heirloom tomatoes & with fresh basil leaves from the Natural Zing farm.
Stock up on kelp noodles now & try a different variety of sauces every night! A case of kelp noodles is on sale for a limited time - Get them here .