Inspired living

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

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

Credit: Meg Thompson

Mexican flavours come together here, bringing a whole host of absorbable nutrients. The leftover pesto is wonderful as a spread, as a salad dressing or, if you’re not eating raw, then on eggs, too.

Serves: 1, plus extra pesto



  • Pesto
  • 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

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

  • Salsa
  • 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.


Meg Thompson

Meg Thompson is a practising naturopath, cook, mother, writer and passionate wholefood enthusiast based in Melbourne. Meg’s interest in health, food and the role of food as medicine has shaped her career and lifestyle. Following an early career in psychology and education, she completed studies in naturopathy, nutrition and herbal medicine and now runs a successful clinical practice. Meg works from a philosophy that food is much more than something to fill our bellies, but a source of nourishment, deliciousness, education, ritual and celebration, best shared with those we love.