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Thai Basil Pesto | Savoury Oil-Free Raw Vegan Recipe

Christine Salus Follow
  • Video description
  • 3 years ago
Ryan’s channel:

Homestyle Vegan Cookbook:

Thai Basil Pesto

- 1 medium Coconut Water & Meat
- 2 cups Thai Basil leaves
- 1 cups Cilantro leaves
- 2 tablespoons minced Ginger
- ½ cup chopped Scallion
- ½ cup Hempseeds
- ½ teaspoon Salt

1 Blend coconut water and coconut meat thoroughly.
2 Pour through a nut milk bag and squeeze out the liquid. Reserve coconut milk.
3 Put herb leaves, chopped scallions, and minced ginger in food processor and pulse to a rough chop.
4 Pour in hempseeds and salt. Begin processing on low, and slowly drizzle in coconut milk. Pour in roughly ¼ cup for a chunky dip, or ½ cup for a smooth sauce. Process until ingredients are integrated. Enjoy. ~

* Pour over zucchini noodles, or your favorite pasta. Dip crudités, or crackers. Spread on bread. Dress on a salad. - Try other herbs or nuts/seeds for variation. - Almond milk in place of coconut milk works well for more traditional pesto (Genovese basil, pine nuts, garlic).
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