A Vegan Basil Mint Parsley "Pesto"
Basil Mint Parsley Raw "Pesto" Sauce Recipe
1 cup washed, loosely packed fresh basil leaves
1/2 cup fresh mint leaves
1/2 cup fresh parsley
2 cloves fresh garlic, peeled
1/4 to 1/2 cup good tasting cold pressed extra virgin olive oil, as needed
Sea salt, to taste
Spread it around:
Serve on cooked brown rice or quinoa spaghetti- or other GF pasta shapes.
Toss it with raw zucchini "pasta".
Thin it with extra virgin olive oil and your favorite vinegar to create a pesto salad dressing.
Spread on crackers, warm g-free flatbread, or a pizza crust.
Use in a summer vegetable gratin dish, such as my Pesto Zucchini Tomato Gratin.
Toss fresh grilled veggies in pesto and serve on toasted bread.
Use it instead of butter on fresh corn on the cob.
Spoon it on cooked wild salmon, chicken breasts or grilled veggie burgers.
Use it in quesadillas, burritos, and grilled sandwiches.