Used to love the days when I had an herb garden!! Basil is my favorite herb.  Here is a quick down and dirty Pesto made with walnuts rather than pine nuts.

1/2 cup of Garlic

2 cups Fresh Basil Leaves, packed

2 cups Raw Walnuts

1/2 cup first cold pressed extra virgin olive oil

Makes 3 cups

In a food processor or blender, homogenize garlic and basil leaves.  Stir in olive oil.  Keeps 5 days in the refrigerator.

Pass on the pasta and serve it over spaghetti squash.

This recipe is from RAW: The UNcook Book – Juliano Brotman & Erika Lenkert