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basil and corn pesto

Creamy Raw Basil & Corn Pesto

Now that its spring and things are starting to heat up I am beginning to crave more whole foods in their raw form (this is probably also inspired by the fact that I am traveling right now and don't really have a kitchen). As a fairly new vegan I have always been curious about diving into a raw or mostly raw diet and I think this summer is the right time to give it a try. While I've got the 'eating whole foods' thing down pat I don't know much about making more involved raw dishes - enter this simple yet decadent sauce.

I have been making a version of oil-free pesto for a while now but the addition of fresh, sweet corn truly takes it over the top. You can enjoy this sauce room temperature, cold (salad dressing anyone?) or hot as it makes an excellent addition to any cooked meal of pasta or rice. I am planning to try a similar pesto on vegan pizza or even drizzled onto a sandwich. 

Expect more raw recipes from me soon! Enjoy! 

Serves: 4 • Prep Time: 7-10 min

  • 1.5 cups basil
  • the kernels from 1 ear of fresh corn, raw
  • 1/2 avocado
  • 1-2 cloves garlic 
  • The juice of 1 small lemon 
  • Salt & pepper to taste
  • Optional: 2-4 tbsp nutritional yeast, red chili flakes, onion powder, pine nuts, etc.

1. Remove the corn kernels from the cob (like this) and add them plus the rest of the ingredients to your blender

2. Blend! Thats it! Enjoy! 



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