Lovely raw vegan pesto, which doesn't contain any oil. Toss with your favourite pasta or use as a spread. If using over pasta I like to use some olive oil. This recipe calls for fresh parsley, cilantro & spinach - but sub basil for any of these, or double up on one if you happen to have a big supply of one or the other. Found in Alive's July 2010 magazine, which they paired with a raw zucchini pasta. You can also freeze prepared pesto in ice-cube trays or flattened out to 1/4" thickness.