 |
| Karen’s coriander pesto |
In an earlier post here I showed Karen’s raw courgette pasta with a basil pesto.
Butternut or sweet potato also work very well as the ‘pasta’, though these vegetables need to be dropped into hot water and left for about 10 minutes to soften.
You could use the same basil pesto as the sauce, or you could use one of these variations:
 |
| Coriander pesto ingredients |
1 – Coriander Pesto
1 C pressed down and full of fresh coriander
1 small clove garlic peeled
1/4 C olive oil
1/2 C pine nuts
juice 1 lemon
a few pieces of soaked wakame for saltiness or
Himalayan rock salt to taste
Blitz together in a food processor or with a hand blender.
2 – Tangy tomato sauce
We were at a Raw food preparation demonstration and course a couple of days ago, and this is the sauce they made.
So thanks to Rob and Rolene Sher of Rawlean for this one.
2 Roma tomatoes, chopped
10 sun-dried tomatoes
1/4 cup raw almonds (pre-soaked for 2 – 4 hours and dried)
1 tsp lemon juice
1 tsp olive oil
1/2 tsp oregano
1/2 tsp basil
1/2 tsp salt
dash red pepper flakes (optional)
Put the sundried tomatoes in a bowl of warm water to soften.
Put almonds in a blender and whizz till flower like consistency.
Add lemon juice, olive oil and seasonings.
Whizz until mixed, adding a splash of water if necessary.
Chop the sundried tomatoes and add to the sauxce along with the Roma tomatoes
Whizz until blended.
Pour over the veg pasta of your choice.
This dish of Sweet Potato Pasta with tomato sauce is next on my to make list.
Enjoy.
