Nuts are all sorts of healthy for you, so you’ll find plenty of nutrients in this yummy raw vegan pesto recipe!
Raw foodies and vegans alike are on a mission to eat the freshest food in its most natural form while still achieving the nutritional balance that the body requires. Consuming healthy levels of macronutrients (protein, carbohydrates, and fats) can be challenging if you’re used to getting them from animal sources, but have no fear because raw nuts can offer all three.
Take cashews for example, did you know that they are 22% carbohydrate, 11.5% protein, and 66.5% healthy fat? Nuts can also improve heart and brain health with the plentiful micronutrients contained within.
Check out some of the goodness nuts have to offer:
Unsaturated fats: Nuts contain monounsaturated and polyunsaturated, “good” fats, which can lower cholesterol levels.
Omega-3 fatty acids: Fatty acids are heart healthy! Most people get their Omegas from cold-water fish, but nuts are the best plant-based source for Omega-3.
Fiber: Fiber leads to a better functioning digestive system and helps you feel full after a meal. Fiber can also help lower high cholesterol.
Vitamin E: For a healthy heart, you need Vitamin E to help stop the development of plaques in your arteries because any plaque development in your arteries could cause chest pain, heart disease, or a heart attack.
Plant sterols: Plant sterols occur naturally in nuts and are another substance capable of lowering high cholesterol.
L-arginine: Nuts are also a great source of l-arginine, an amino acid that can improve the health of artery walls. Flexible, healthy artery walls are less prone to blood clots that can block blood flow and cause serious health issues and even death.
Now that you’re convinced that you need to be a little more nutty with your diet, try out my Raw Basil Pesto recipe. Add it as a fat source to any meal to send your taste buds into overdrive while improving your health one bite at a time.
Dairy Free Raw Vegan Basil Pesto
- 3 cloves garlic
- Juice from 1 lemon
- 1.5 cups fresh basil
- ½ cup raw, unsalted cashews (soaked)
- ¼ cup raw Brazil nuts
- ½ cup extra virgin olive oil - cold pressed
- Salt and pepper to taste
How to Prepare:
Place all of the ingredients except for the olive oil in a food processor and pulse 6–8 times. Open the pour-through spout, turn the food processor on and begin pouring the olive oil into the mixture slowly.
Once all of the ingredients are combined to form a thick paste, taste the mixture and add salt and pepper to taste. Pulse a few more times then remove the pesto with a spatula and place in an air-tight glass container. Store in the refrigerator and enjoy for up to a week.
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