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“Use this amazingly delicious and simple pesto as a spread, pasta sauce, salad dressing or marinade. All ingredients called for are RAW and VEGAN.”
Though I have tried more than once to wean myself from my basil pesto addiction, I have completely failed. I can go maybe two or three days without it and then must make some more. The great thing about it is that it keeps wonderfully in the fridge for a week or two and the taste stays delicious over time. If you’re lucky enough to live near a Sunflower Farmer’s Market, they sale 4 oz. bags of organic basil for a really reasonable price ($4.99 at Orem location).
It’s really fast and easy to make and tastes great with so many things. In the summer, when I have zucchini growing like crazy, I make zucchini pasta with my spiral slicer and top it with this pesto, fresh tomatoes and bell peppers.
Other times I spread it on Ezekiel 4:9 sprouted grain tortillas, add sliced avocado, red or yellow bell pepper, and as much spinach and/or spring mix I can fit in it. These wraps are perfect for a fast meal. With the pesto premade, all you have to do is assemble the wrap and enjoy.
