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. Source:
Submitted by: Recipe Group Member
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