Raw Mexican with Walnut and Jalapeño Pesto, Cumin Sprouts and Salsa Recipe


½ cup walnuts
2 jalapeño chillies (deseeded if preferred)
1 bunch coriander, thick stems removed
1 clove garlic, peeled
1 tbsp nutritional yeast
¼ tsp sea salt
¼ cup olive oil

¼ cup sprouts of choice
¼ tsp ground cumin
½ tsp tamari
1 tsp olive oil

1 small tomato, or 3–4 cherry tomatoes
1 tsp chopped red onion
1 tsp olive oil
½ tsp lemon juice



  1. For pesto, place walnuts in food processor and process to coarse crumb.
  2. Add remaining ingredients and blitz to combine.
  3. For sprouts, combine all ingredients in small bowl.
  4. For salsa, dice tomatoes and combine all ingredients in small bowl.
  5. To serve, arrange on plate or layered in jar, as pictured, topped with a generous spoon of sauerkraut if desired.



Complete your recipe with King Valley Walnuts