Day 149 – Pesto Aioli

Pesto Aioli
Pesto Aioli

I love a dipping sauce for a vegetable platter, some dehydrated crackers or bread, or perhaps just some of those occasional hot chips…

Nothing is better than a good Aioli – and I reckon this is an absolute raw gem!


2 cups fresh basil

1 cup extra-virgin olive oil

1 cup pistachios

4 cloves garlic

1 Tsp. sea salt

1/2 cup young Thai coconut water.


This recipe makes about 2 1/2 cups and lasts for about 10 days in the fridge.  I decided I would not get through that much so halved the recipe.

Rather than using the blender – I actually used my small stick food processor as it works better with smaller quantities than the blender does.

In a blender, combine 1/2 cup olive oil, coconut water and pistachios.  Blend well and set aside.  Then blend the basil, remaining olive oil, garlic and salt.  Add the milky pistachio mixture and blend.

Simple as that – enjoy dipping or you could even dress a salad with this…

If you like calamari or fish – this would also work well as a sauce.

Ally x

Giving credit where credit is due…

Tah Jenny Ross from your book Raw Food Basics.


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