Sage's Café Rasta’s Raw Pesto Tossed Salad


    li>4 oz fresh basil
  • 1/2 cup cold-pressed extra-virgin olive oil
  • 1/3 cup water
  • 1 1/4 cups raw macadamias or 1 cup raw walnuts
  • 1/8 cup fresh-squeezed lemon juice
  • 1/2 Tbsp minced garlic
  • 1/2 Tbsp sea salt


Remove the hard stems from the basil.

In a food processor, purée the basil with the remaining ingredients.

For each entrée serving, toss approximately 3 oz of Sage’s Rasta’s Raw Pesto (see recipe) with a combination of romaine lettuce and baby greens.

Garnish with your best garden-fresh ingredients and finely chopped vegetables.

At Sage’s Café, they use shredded cabbage and carrots, julienned zucchini, and daikon noodles (made with a circular slicer).

Makes 16 oz.

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