It has been a very hot, wet summer in the Minneapolis area. Because of this, the growth of everything green has been amazing. Walking out the back door, I feel like I am walking into a jungle. I gave up on the weeds weeks ago.
One of the benefits of all of this rain and heat is that my basil has been extremely prolific. My plants are over 3 feet tall and sprouting leaves everywhere. Thinking about how much I pay for fresh basil in the middle of the winter, I quickly decided that none of this basil is going to waste. This week, I am going to bring you 5 recipes, including a basil pesto that is made in stages so that you can freeze it and pull it out in the middle of the winter!
Today we are going to start with a simple basil oil and a basil cashew-walnut spread. This is one of those great raw food recipes that will convert into a couple of different meals. A simple spread for veggies or flat bread and also a wonderful sauce for a raw “pasta” primaevra, which I will post tomorrow.
Basil Sun-Dried Tomato Spread (pictured)
- 1 cup Basil Walnut-Cashew spread (see below)
- 1/4 cup sun-dried tomatoes, chopped
Stir sun-dried tomatoes into spread. Use as a dip, or a topping on crackers or veggies.
- 2 cups packed basil
- 1 cup cold pressed olive oil
1. Place basil and oil in blender.
2. Blend until well combined.
4. This will keep in the refrigerator for a couple of weeks.
Basil Walnut-Cashew Spread
- 2 cups cashews (soaked for 3 hours)
- 1/2 cup walnuts (soaked for 3 hours)
- 1/2 cup filtered water
- 2 tablespoons Basil Oil (see above)
- 2 cloves garlic
- 1 teaspoon lemon juice
- pinch Himalayan sea salt
- pinch ground pepper
Place all ingredients in food processor. Process until well blended.
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