Basil and Raw Food, Expanded

by Susan on August 25, 2010

As promised from yesterday, here is another great raw food recipe for you! (Note..we haven’t done the pesto, yet). This is a very quick and delicious way to use the Basil Walnut-Cashew spread from yesterday and turn it into a refreshing, satisfying dinner tonight! A little additional  Basil Oil, and some filtered water thins the spread into a sauce. Chop up some veggies and you are good to go. Dinner in under 5 minutes!

Basil Veggie Primavera


1. Whisk water and basil oil into Basil Walnut-Cashew Spread


  • 1 cup carrots
  • 1 cup zucchini
  • 1 cup yellow squash
  • 1 cup cherry tomatoes, halved
  • Basil Walnut-Cashew Spread

1. Chop carrots, zucchini and yellow squash into bite-sized pieces.

2. Stir in tomatoes.

3. Top with sauce and mix to coat.

4. Optional, top with chiffonade basil (thinly sliced), Himalayan sea salt and pepper to taste.

Serves 2-3 (can easily be doubled)

*Chef’s note: this sauce has a brownish tinge to it from the walnuts. If you want a white sauce, replace the walnuts with more cashews. But they are so darn healthy, I would use them!

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{ 5 comments… read them below or add one }

Chelsea August 25, 2010 at 4:47 pm

Yum! This looks absolutely amazing!


Maggie@livingfoodjunkie August 26, 2010 at 11:11 am

This looks stunning! I think I might serve this dish when the parents come over for dinner :) Thank you for sharing.


Kairi September 20, 2011 at 6:07 pm

Superior tihinnkg demonstrated above. Thanks!


Jess September 26, 2011 at 12:23 pm

I have a nut allergy, what other sauces would go well with this?


Susan September 26, 2011 at 3:04 pm

You could possibly do a raw tomato marinara sauce but then it would be a completely different recipe… :-)


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