Remove the hard stems from the basil.
In a food processor, purée the basil with the remaining ingredients.
For each entrée serving, toss approximately 3 oz of Sage’s Rasta’s Raw Pesto (see recipe) with a combination of romaine lettuce and baby greens.
Garnish with your best garden-fresh ingredients and finely chopped vegetables.
At Sage’s Café, they use shredded cabbage and carrots, julienned zucchini, and daikon noodles (made with a circular slicer).Makes 16 oz. Source: