Preparation:

Remove the hard stems from the basil.

In a food processor, purée the basil with the remaining ingredients.

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, they use shredded cabbage and carrots, julienned zucchini, and daikon noodles (made with a circular slicer).

Makes: 16 oz.
Source:
Submitted by: Recipe Group Member
Date:

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