The flavor of the basil pesto adds zip to the mildness of the butternut squash and the creamy white sauce ties the dish together.
1 butternut squash
1 teaspoon sea salt
black pepper, to taste
1 cup Pesto (recipe below)
1 cup White Sauce (recipe below)
1 Cut the "neck" from the bottom of butternut squash. Reserve the bottom portion for another recipe. Cut the neck in half
2 With a vegetable peeler, peel the neck.
3 Use a knife or mandolin to slice butternut squash in paper thin rounds (1/8-inch or less). Make a least 20 slices.
4 Place squash in a bowl of sea salt water and let set for an hour to soften. Under running water, rinse the squash thoroughly to remove salt.
5 Add one teaspoon of the pesto to the center of rinsed squash round. Place another slice of squash on top. Pinch the ends to close.
6 Serve with white sauce. Top off with black pepper.
Basil Pesto
2 cups fresh basil leaves, packed
1/4 cup olive oil
1/3 cup pine nuts
1 garlic clove, minced
sea salt, to taste
black pepper, to taste
1 Place basil leaves in small batches in food processor and process until well chopped.
2 Add the nuts and garlic, process again until if forms a thick smooth paste. Slowly stream in olive oil. Stopping the food processor to scrape down sides of container.
3 Process until fully incorporated and smooth. Season with salt and pepper
White Sauce
1 cup cashews, soaked for an hour
¾ cup water
juice of one lemon
2 tablespoons olive oil
½ teaspoon sea salt
¼ teaspoon white pepper
In a blender, puree cashew and olive oil, until cashews break down. Add water, blend until you achieve a thin white sauce.
Raw food recipe tip:
Want to take the sauce further? Add 1/2 onion 1/2 garlic clove, minced dash dried leaf thyme, crumbled, salt and white pepper, to taste nutmeg, to taste