• For each entrée serving, toss approximately 3 oz. of Sage’s Rasta’s Raw Pesto (see recipe) with a combination of romaine lettuce and baby greens.
• Garnish with your best garden-fresh ingredients and finely chopped vegetables.
At Sage’s Café, we use shredded cabbage and carrots, julienned zucchini, and daikon noodles (made with a circular slicer).
For Sage’s Rasta’s Raw Pesto:
4 oz. fresh basil
1/2 cup cold-pressed extra-virgin olive oil
1/3 cup water
1 1/4 cups raw macadamias or 1 cup raw walnuts
1/8 cup fresh-squeezed lemon juice
1/2 Tbsp. minced garlic
1/2 Tbsp. sea salt
• Remove the hard stems from the basil.
• In a food processor, purée the basil with the remaining ingredients.
Makes 16 oz.
