Basil pesto and lemon, agave and tahini dressing

Raw. Gluten free. Vegan. Low sugar
For a fresher and nutritious alternative to add a flavour boost to your salads-  🙂
Raw lunchies – parsnip rice, grated carrot and beetroot with basil pesto and tahini, lemon and agave dressing! 

Parsnip rice recipe here 


1 C packed basil leaves
1/2-3/4 C soaked cashews (soaked a few hours)
1 garlic clove
4 T lemon juice
1 T olive oil
Blend all ingredients together in a blender/magic bullet or food processor. You may need more liquid- lemon juice or water depending on desired thickness and consistency. 
Use as a yummy salad dressing or dip 🙂


juice of 2 lemons
1 T tahini
1 T agave syrup
blend, shake or mix together until well combined and drizzle over salad.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s