This recipe was adapted from the Soup Au Pistou recipe (which we cannot get enough of in our house!) and adapted this to make more of a sauce. This pesto would be great as a sauce over whole wheat pasta or a dip for fresh veggies. It is so fresh and bright, and packed with so much flavor from the raw garlic and basil.
4 Ingredient Raw Vegan Pesto
Prep Time: 5 minutes
Cook Time: 0-5 minutes, depending on cold or hot
1 bunch basil (2.5 cups of fresh leaves)
1/4 cup extra virgin olive oil
6 cloves garlic
4 large fresh tomatoes
Salt and Pepper to taste
Combine the basil (stems removed), garlic, and olive oil to a food processor, and blend until smooth and all garlic is chopped into very small bits.
Wash and quarter the tomatoes, and add them to the processor with the other ingredients (skins, seeds, and all). Blend until silky smooth. Use as a cold dip or cause, or heat in a sauce pan for 5 minutes and cover pasta!
You can also stir a few spoonfuls into a soup.