Raw food does not always have to be chilly, and today we’re going to show you one of our favorite raw, but warm, nutritious, and flavorful recipes. It involves tomatoes and pesto sauce yet takes just a few minutes to prepare. So, should we get started?
Time to prepare: 15 minutes
- 2 cups (500ml) of fresh organic basil
- 1/4 cup (62.5ml) of olive oil
- 3 organic garlic cloves
- 1/4 cup (62.5ml) of organic walnuts
Sauce with tomatoes:
- 5 fresh ripe organic field tomatoes
- 2 organic finely chopped garlic cloves
- 1/2 cup (125ml) of finely chopped organic italian parsley
- 2 tbsp. (30ml) of olive oil
- Salt and pepper
For the Pesto:
- In a small food processor, put the basil, the garlic cloves, the walnuts and pulse until finely chopped. Add the olive oil and continue pulsing until you get a smooth texture.
To make the tomato sauce:
- Dice the tomatoes.
- Combine the garlic cloves, the parsley and the tomatoes in a medium bowl.
- Add the oil, the salt, the pepper and stir until it’s well blended.
- Set it aside for a few minutes, until your pastas are cooked.
- Today I used gluten free pastas, so I had to rinse them. When I combined the pesto and the tomato sauce it was a bit cold so I just warmed them over medium heat for 2 minutes.
What are our readers’ thoughts on this recipe?
Everything seems to be delectable. Thanks for sharing.
This is fantastic! What I appreciate most about this dish is the freshness of the ingredients, particularly the fresh tomatoes (which makes it worth it even if you buy organic ones). There’s none of that phony crap in some ready-to-use sauces. And what about using parsley instead of basil? That is definitely an Italian thing!!! ;-D Thank you, Victoria, for sharing this recipe; it will undoubtedly become one of my favorites (and I don’t say that often!).
This is a fantastic recipe, and I hope you’ll keep sharing your talents with us.
This sauce was fantastic! I prepared it for supper today. It has such a clean, classic flavor. I used your tomato basil sauce to make ricotta filled shells and topped them with your pesto. YUM! Thank you very much, Victoria, for this wonderful recipe.
I adore this recipe, you know it is so amazing you know that I you know sorta really not kinda clearly really you know cant even type but LOVE IT!
(First published on June 24, 2016)
Final few words:
Even though I couldn’t go to the grocery store for a variety of reasons during the last few days, I did manage to get out and visit a couple of my favorite spots. One of them is the park where we spent so many hours this week creating snow forts. The snow is still there, but it is melting quickly; it was nearly actual snow! Therefore everyone is content!
Here are a few photos from our most recent visit. Following that, I’m going to spend time with my family.