The perfect raw pesto. I adore pesto in any form. It brings back lovely memories of my beloved Gramie (who was a die-hard cook). Growing up I spent the summers with my Grandparents (and lived with them for many years). Gramie often made fresh pesto and I vividly remember her explaining what it was and how to make it with nothing less than grand enthusiasm over the entire process from leaves to paste. Of course I thought it was awesome, and she allowed me to do the best part of the job…drizzling in the oil. Magic. If my Gramie was alive today I know she would LOVE my heart-healthy version. This one’s for you Gramie!
3. Toss sauce with raw zucchini & carrot “pasta” made with this tool. You may need to drizzle in some oil to help incorporate the sauce with “pasta”
*This sauce also works great with cooked gluten-free pasta (this is how I tested it originally)
*Pesto is best served at room temperature (in my opinion)
*I use this gadget to get the zucchini to look like pasta noodles.
The fig sauce is located on page 45. It’s fantastic. I adapted it slightly with what I had on hand, so the original recipe is different. My adaption is below.