Last summer, I went to 118 Degrees in Costa Mesa. The place is small but amazing and friendly. I ordered lemon pesto pasta and realized that I could make my own. They also have really delicious raw vegan cheesecake! I would love to go there again.
Pesto:
1/4 cup olive oil
1/4 cup raw cashews
1 tsp lemon zest
1/2 lemon, juiced
40 basil leaves
Combine all ingredients in a food processor until smooth.
1 large zucchini, grated
1/2 cup baby portobello mushroom, diced
A bunch of small tomatoes, halved
Servings: 1 or 2
No comments:
Post a Comment