Pesto Soup
Date Created : Sunday, December 10, 2000
Last Updated : Sunday, December 10, 2000
You can eat this soup with a spoon, as a dip for dehydrated crackers, as a dip for crudité, or as a salad dressing
Ingredients
- half cup pine nuts soaked overnight, rinsed
- 10- 12 medium size ripe and soft juicy tomatoes, quartered
- large bunch of basil leaves, washed and striped
- full thumb of ginger
- 1 avocado
- juice of 2 lemons
- bunch of chives, scallions, or thin leek
- pint of cherry tomatoes, save whole to serve with
Directions
Mix and liquefy in blender
If this is too much for your blender and you don't have a vitamix, split it up into 2 batches
First batch
- Start with ginger
- Add lemon juice
- Add pine nuts gradually, pulsing until mixed
- add green onions and some basil and a few tomatoes
second batch
- add the rest with avocado last.
combine both batches
serve with cherry tomatoes and a spring of basil or parsley
makes 1 - 1 ½ quart, serves 4 (or one very hungry big man)
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