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1 Pesto - In the Raw Workshop

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Pesto - In the Raw Workshop

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Ingredients

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  • 1 flesh, medium avacodo
  • 25 grams (1 cup) Fresh Basil leaves
  • 1 clove garlic
  • 100 grams pinenuts, reserve some for garnish
  • 45 grams Cashews
  • 100 grams sundried tomatoes
  • 2 medjool dates, pitted
  • 65 grams coconut water or tap water
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon Himilayan or sea salt
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Recipe's preparation

  1. If garlic has skin on, pop in the Closed lid, and chop for 5 seconds on Speed 5 on Counter-clockwise operation. Remove skin and scrape sides of bowl.

    Add rest of ingredients and chop for 10 seconds on Speed 6

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Tip

Delicious served with raw zucchini pasta, in a toasted sandwich with chicken or ham, with crackers, with salad, stirred through pasta...or just on a spoon!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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