Homemade Walnut Ginger Pesto (Raw & Vegan!)


walnut ginger pesto

Here is a great pesto I made yesterday that can be served with your favourite pasta, spaghetti squash or zucchini noodles. You’ll see in the picture, I used a spaghetti squash and I topped it with some of my Ra Energy seed mix to increase the nutritional value of each bite.

Prep time:  10 mins
Total time:  10 mins
Serves: 2 cups
  • 1 cup walnuts
  • 2 tablespoons of garlic or plain Ra Energy
  • 1 cup sweet basil, chopped
  • Juice 1 lemon
  • ½ teaspoon sea salt
  • ½ teaspoon ginger, grated or powder
  • ½ teaspoon turmeric, grated or powder
  • ¼ cup extra virgin olive oil
  • ½ cup water
  • 1 clove garlic, chopped

1. In a food processor combined all your ingredients until blended smooth, approximately 1 minute.
2. Store any leftovers in an airtight container in your refrigerator for up to 3 days.

VIAPower Of Food
Adam Hart is bestselling author of The Power of Food which shares the secrets of achieving optimum health through living, plant-based foods. International speaker, chef and champion of intention-based living, Adam shows his readers how to awaken an abundance of energy and vitality without giving up their favourite foods. Visit him online to take his newest "14-Day Breakfast Reboot Plan."


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