Raw Pesto


  • 2 cups basil or 2 large handfuls (I often use a large container from Trader Joe’s or a local CSA)
  • ½ cup carrot tops or the tops of 3 carrots
  • ½ cup parsley
  • ½ cup pine nuts
  • ½ cup walnuts (pecans and cashews also work well)
  • 2-3 cloves garlic
  • 3-4 tbsp olive oil
  • 1 tbsp pumpkin seed oil
  • 1 tbsp lemon or lime juicesea
  • salt to taste
  • dash of pepper


  • ½ cup dandelion greens or other wild green
  • ½ cup arugala
  • ½ cup pepitas
  • ½ cup sunflower seeds
  • 1 tbsp macadamia nut oil

Add all ingredients to food processor and process into paste. Smooth down the sides with a spatula often. If you need more liquid you can add a tbsp of water, one at a time until desired consistency is reached.
Dip with Raw Chia seed crackers or mix with raw zucchini pasta, baked spaghetti squash or dehydrated zucchini chips or use as a spread on raw collard wraps.

Bon Appetit!

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