I had the pleasure of receiving The Blissful Chef's Spring Recipe Book and boy oh boy was it full of good stuff. I decided to make her Pesto recipe for my son's birthday party yesterday.
Her book isn't raw but it's 100% vegan and in season. I had a great time making this wonderful recipe. My favorite addition was the lemon zest, so DON'T leave it out. Mmmm. Mmmmmmm.
Recipe
1 package soba noodles, cooked
½ c pecans, toasted
2 c packed basil
2 Tbls white miso
1 Tbls agave {you might want to add a touch less if you don't want it sweet}
2 Tbls balsamic {I used only 1 Tbls}
1 lemon, zested and juiced
water, as necessary {I didn't use any but it might have been helpful}
sea salt & pepper to taste
Blend pesto ingredients in a food processor adding water as necessary to get the desired consistency. Season to taste. Toss noodles with the desired amount of pesto and serve.
note: you can make this a raw sauce if you don't toast the nuts. that would also taste delish.
Enjoy the photos and if you like the looks of this. I highly recommend you buy her virtual Cook Books! Thanks again CHRISTY!!!!
Kerstin
This is very delicious and complements the soba noodles so well. Thanks for the share!
Dana
Could this be made with walnuts, possibly? Looks delicious and I have a ton of walnuts. Thanks!
Juli Novotny
YES. it definitely could be made with walnuts. pecans gave it a great flavor though 😉
Christy
Thanks for the review and glad you tried it *this* spring 🙂
Juli Novotny
Christy - i know, i know. i totally lagged {hadn't really done many recipe reviews but now that i have, i'm excited about it. it was REALLY fun} and can't wait to do another one. you're a great chef.