Ingredients
- 2 cups basil or 2 large handfuls (I often use a large container from Trader Joe’s or a local CSA)
- ½ cup carrot tops or the tops of 3 carrots
- ½ cup parsley
- ½ cup pine nuts
- ½ cup walnuts (pecans and cashews also work well)
- 2-3 cloves garlic
- 3-4 tbsp olive oil
- 1 tbsp pumpkin seed oil
- 1 tbsp lemon or lime juicesea
- salt to taste
- dash of pepper
Variations:
- ½ cup dandelion greens or other wild green
- ½ cup arugala
- ½ cup pepitas
- ½ cup sunflower seeds
- 1 tbsp macadamia nut oil
Preparation
Add all ingredients to food processor and process into paste. Smooth down the sides with a spatula often. If you need more liquid you can add a tbsp of water, one at a time until desired consistency is reached.
Dip with Raw Chia seed crackers or mix with raw zucchini pasta, baked spaghetti squash or dehydrated zucchini chips or use as a spread on raw collard wraps.
Bon Appetit!