Basil Recipe #1: Raw Basil Pesto
Not just crazy-good for cleansing, broccoli basil pesto brightens up any day. Tossed on hydrating zucchini “zoodles” (a Karenism) it makes for the perfect plate of pasta. When detox is not the focus, this pesto is epic on traditional noodles, too.
- 1⁄3 cup extra-virgin olive oil
- 2 cups loosely packed basil leaves
- 1 cup broccoli florets
- 1⁄4 cup blanched slivered almonds
- 11⁄2 tablespoons fresh lemon juice, plus more to taste
- 1 teaspoon minced garlic (1 clove), plus more to taste
- 1 teaspoon white miso paste, plus more to taste
- 1⁄2 teaspoon Celtic sea salt, plus more to taste
- Freshly ground black pepper, to serve
- 2 medium zucchinis, spiralized
- Celtic sea salt and freshly ground black pepper, to taste
- 2 tablespoons finely chopped flat-leaf parsley
To make the pesto, throw all of the sauce ingredients into your blender and blast on high for 30 to 60 seconds until well combined. Tweak lemon juice, garlic, miso, salt, and pepper to taste. Set aside.
To make the noodles, cut off the end of one of the zucchinis, and using a spiralizer turn one zucchini into noodles. Alternatively, shave the zucchini into flat noodles with a vegetable peeler.
In a bowl, toss half of the sauce through the one batch of zucchini noodles, with 1 tablespoon of parsley. Season with salt and pepper to taste.
Transfer the remaining pesto and the remaining zucchini and parsley into two separate sealed containers and store in the fridge. When ready to serve the second portion, spiralize the second zucchini into noodles, and toss with the pesto and remaining parsley.