Recipes Savory — February 14, 2010 Print This Recipe 
Red Pesto with sundried tomatoes and pine nuts
Double Red Pesto
- about 1 quart
Ingredients:
2 large red bell peppers
1 cup sundried tomatoes (in olive oil)
1 bunch of basil
1 cup pine nuts
1/4 cup of nutritional yeast
1 garlic clove
juice of 1 lemon
salt to taste
Equipment:
food processor
Process:
1. – place all ingredients into food processor and pulse to desired consistency
2. – serve immediately or store for up to one week in refrigerator
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 Triple Green Manipesto |
 Double Red Pesto |
 Peanut Sauce |
Stobo's philosophy regarding raw food is to empower the individual with healthy choices for a healthier lifestyle. She integrates the whole of her experience from her early teenage tart-baking business, to training in Cornell University's School of Hotel Administration culinary arts division. Combining professional expertise with rich personal experience, Stobo's book features some raw food transition recipes that are that are easy to prepare and satisfying to the senses.
