Believe it or not, not all pesto is green. The classic green pesto that you know and love is from Genoa, Italy, and it typically consists of basil, pine nuts, olive oil, salt, pepper, and parmesan cheese. If you peruse our recipe section, you will find many pesto variations, many of which are raw vegan. Your love for pesto doesn’t have to stop at the color green, though. There are many kinds of pesto sauces from various regions throughout Italy. This recipe is inspired by the traditional Sicilian pesto.

What makes a Sicilian pesto different from the classic green pesto is that it uses almonds instead of pine nuts. It also uses fresh tomatoes, which prominently grow in the south of Italy and Sicily. Traditionally, Sicilians use the small Pachino tomato, but this recipe calls for grape or cherry tomatoes. Adding tomatoes to the sauce brightens the flavor and gives the sauce a lighter consistency.

This is a great condiment and sauce to have on hand, especially now that the weather is warming up. You can use it as a dip or pour it over your zucchini noodles to enjoy a light raw vegan entree. If you aren’t cleansing, feel free to spread this pesto on a crostini, or serve it alongside roasted or grilled vegetables. It also makes for an excellent cheese board condiment. Try it out and let us know if you like Sicilian pesto more than a classic Genovese pesto!

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Do you pour this over zucchini noodles or is it made out of zucchini? The correct answer is: both! This quick pesto sauce is raw vegan, dairy-free, gluten-free, and contains a generous serving of vegetables in each bite. Serve it as a dip, spread, or as a sauce for some zoodles or regular noodles.

We like to stray from the well-traveled path and pave our own way, especially in regards to flavors. That’s how this zucchini pesto sauce came to be. It’s a tasty and zesty twist on a classic pesto recipe that exhibits an impressive nutritional profile. This pesto sauce is more akin to an avocado pesto, in the sense that it is a little thicker and creamier than a regular pesto. Like any great pesto, this recipe contains nuts, only we use walnuts instead of pine nuts. If you prefer other nuts, then you can use almonds, cashews, or pine nuts instead. If you want to enjoy a nut-free version, use pumpkin seeds.

Because zucchini contain a lot of water, you have to do your best to squeeze the water out before blending it with the rest of the ingredients. Grate the zucchini with a cheese grater, place it in a cheesecloth, and squeeze out as much water as you can. You don’t want excess water, or else your pesto will become too watery. Just make sure that you use this pesto relatively quickly, because it only keeps fresh in an airtight container in the fridge for up to five days.

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Not only are radish greens edible, but they are also rich in powerful flavor and unique nutrients. Many people discard radish greens and miss out on their pepperiness. They are low in calories and offer lots of protein, magnesium, vitamin C, vitamin K, potassium, iron, and powerful antioxidant compounds. While eating this radish top pesto isn’t going to cure any disease, it is a way to incorporate these underutilized greens into your diet.

According to some research, some of the active compounds in radish tops exhibit impressive health properties. Antioxidant extracts from radish greens showed potential in test-tube research. In fact, these compounds helped protect lung tissues from oxidative stress as a result of free radical accumulation. The body naturally produces free radicals by way of metabolism, but these free radicals can prove problematic if levels exceed those of antioxidants. Oxidative stress can result and damage tissues, which increases the risk of chronic diseases.

Because this pesto has somewhat of a short lifespan in the fridge, you may want to freeze it in separate containers. You can also place the pesto into silicone molds and freeze it to make pesto cubes. When you want to use them, remove from the freezer a day early and allow them to defrost in the fridge. Plus, this radish top pesto has a very peppery flavor, so you probably won’t want to gorge on this all week. That said…we love it!

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Not only is this vegan pesto oil-free, but it is also nut-free and dairy-free. Don’t worry, though, because you get that signature cheesy flavor from nutritional yeast. That’s your parmesan cheese replacement and you will be hard-pressed to tell the difference between that and the real deal. In fact, every vegan needs nutritional yeast in their cupboards at all times.

It seems strange that a pesto could be made without oil, but you simply substitute with water. If you are watching your caloric intake, substituting with water lowers the amount of calories in pesto. Additionally, the fact that this pesto doesn’t have nuts means that it doesn’t have as many calories as a walnut or cashew pesto, for example. It does, however, contain pumpkin seeds, so this pesto does contain some calories, but not to a point of worry.

To make the blending process easier, we recommend that you blend this pesto in a food processor, as opposed to a blender. If you have a high-speed blender and feel confident in its ability to blend, then you can absolutely use that. Food processors don’t require a lot of liquid and tend to blend very easily. Once you make this pesto, make sure to store it in an airtight container in the fridge and consume it within five days. Use it as a dip or sauce your raw zucchini noodles with it. You can always freeze leftovers if you feel that you cannot finish it before it expires.

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Pesto sauce may be the undisputed champion of condiments and sauces. It’s simply a beautiful combinations of powerful ingredients. The rich, aromatic basil pairs with the fragrant garlic and bright lemon juice. Pesto goes great on sandwiches, over zoodles, and it even works as a dip. In fact, this pesto makes for an excellent dip because it has more body than your average sauce. The green peas, which are not on a traditional pesto ingredient list, add protein and thickness. Because of this, you need to blend the pesto in a food processor.

The secret to a perfect pesto sauce is to have minimal liquid. You obviously need liquid to aid the blending process, but the goal is get away with using as little as possible. This recipe only calls for the juice of one lemon and 1/2 cup of olive oil. You can make it in a high-speed blender, but it will come together a lot easier in a food processor. Lastly, make sure to adjust the pesto to your liking. You may need to tinker with the seasonings to achieve the flavor you want.

Note: This recipe is not cleanse-approved. It contains green peas, which are not raw.

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It’s zoodle time, which means you need to get out your spiralizer! Well, to be completely honest, they sell pre-spiralized zucchini noodles at certain grocery stores. You will spend more money on those zoodles, but they are more convenient if you need to save time. Once you use a spiralizer, though, you realize that it only takes a couple minutes to turn a plain old zucchini into curly zoodles.

Now, zoodles are fine and dandy, but they are nothing without a delicious sauce. Think of the sauce like a dressing for a salad, in that either one can make or break the entire dish. The basil hemp seed pesto in this recipe has a creamy, rich texture, and it’s filled with healthy fats and protein. You don’t have to feel guilty about enjoying this pesto! Most store bought pesto sauces contain excess amounts of sodium and processed ingredients. This pesto, however, only contains fresh ingredients that you can find at your local grocery store.

Note: The picture contains beautiful edible flowers on top of the bowl. Although edible, these are merely decorative to enhance the presentation. There’s no need to add them to your dish.

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Anybody can spiral some zucchini into noodles and throw them on a plate, but nobody wants that blandness. You want to elevate those zoodles from basic to fantastic, and you only a few ingredients to make them shine. Zucchini noodles are the closest you’ll get to eating pasta during your raw vegan diet, and they don’t disappoint if you dress them properly. That’s why this recipe calls for a refreshing cilantro pesto, which packs a ton of flavor and even more nutrients. Top everything off with some halved cherry tomatoes and sliced mini sweet peppers and you’ve got yourself an amazing entree. The only thing left to do after that is dive in with a fork, twirl it round, and eat until you feel full. Don’t be shy, folks! The time to make this recipe is now!

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So you are over a week into your cleanse. You have the house to yourself and you want to do something nice for yourself. We couldn’t be happier to facilitate this! Enter this delicious recipe. It’ll be the perfect dinner for your evening alone, but you can share if you aren’t by yourself.

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Kelp noodles, believe it or not, are extremely nutritious and incredibly alkaline. Combine their benefits with the super nutrients in kale and you have a nutritious dish for the ages. Feel free to add your favorite vegetables to this dish. We recommend carrots, onions, and bell peppers.

Photo Credit: Rawmanda.com

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Get your dehydrator our because you are about to have a cleanse-approved pizza!

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