Raw Macadamia Nut pesto

I had some left over from my nut mylk.. so this is what I did with it today:

Made Pesto!

I used the recipe in Dining in the Raw by Rita Romano

(I tweaked it for my own personal taste though)

Ingredients:

1 cup raw macadamia nuts (or any raw nuts really)

3-4 cloves garlic

1/2 cup parsley (I used italian)

1/2 cup basil

1 cup spinach (stems removed)

Juice of one lemon

Braggs to taste

(which I don't consume, and used celtic sea salt instead)

I also added about a teaspoon of Udo's Choice Blend.

Blend up in blender adding enough filtered water to make sauce.

This made sooo much pesto!

I've been eating it with herb/pumpkin seed crackers topped with roma tomatoes.

!!!

this is actually really good if you mix the macadamias with pine nuts at a 1:1 ratio. though i make this without anny bragg's as i'm allergic to soy.

i don't want to be too mediterranean about it, but the corsican in me wants you to know that pesto is supposed to have pine nuts in it anyway.....

and i like your new avatar

this is actually really good if you mix the macadamias with pine nuts at a 1:1 ratio. though i make this without anny bragg's as i'm allergic to soy.

 

i don't want to be too mediterranean about it, but the corsican in me wants you to know that pesto is supposed to have pine nuts in it anyway.....

 

and i like your new avatar

thank you

and.. the pine nuts at my local CO-OP are grown in CHINA

that is a bit too far for me to make pesto with them

I try and purchase foods grown as regionally local/closest to me as

possible.

Also, I am the same way with soy products, I notice I can have

some in minut amounts, but it still messes with me.

I think it's all about the process the food has gone thru.

I thought I would add to this thread with this link...

Recipe for Macadamia Nut Cheese by a RawFood recipe contest winner.

http://www.rawfoodsnewsmagazine.com/modules.php?op=modload&name=News&file=article&sid=61

Steve