Recipe For Raw Basil And Tomato Sauce

This is a beautiful, fresh summer raw pasta sauce that I love making in the summer, when tomatoes and basil are in season. The food processor makes this sauce incredibly easy to prepare; it does all the work for you!

Gently toss this raw sauce with warm, cooked pasta and serve immediately. There is no need to cook the sauce. Leaving the basil and tomato sauce raw not only makes this a healthier dish, but also gives it a beautiful, vibrant taste that you just can’t get from cooked foods. This recipe makes enough sauce to pair it with 1 pound of pasta (dry, pre-cooked weight.)


2 cups of cherry or grape tomatoes

12 very large basil leaves

1/3 of a cup of shelled pistachios (or the nut of your choice)

3 garlic cloves, peeled

1/4 teaspoon of freshly ground black pepper

1/4 teaspoon of sea salt

1/2 cup of raw avocado oil (or the oil of your choice. Walnut or extra virgin olive oil go well with this recipe)

1/2 cup of grated Parmesan cheese (use your food processor to freshly grate the cheese, the pre-grated stuff from the store has unsavory anti-caking agents added to it)


Put the tomatoes, basil leaves, pistachios, garlic clove, black pepper and salt into the work bowl of your favorite food processor fitted with the multi-purpose blade. Process for 2 minutes. Leave the food processor running and slowly drizzle the olive oil through the feed shute. Turn the food processor off and add the grated Parmesan cheese. Pulse until combined. Serve immediately as the flavor is at its peak when this sauce is first prepared. Enjoy!

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