ive just disocered pesto! yummmmmmmmmmmmmmmmmmmmmmmm i think its right up there with hommus ! any who....... im wondering its vego right also does any one have any good recipies with pesto?????
I eat pesto at least once a week, because we had a huge crop of basil this year. I make it with walnuts instead of pine nuts (cheaper), and just serve over pasta.
I agree with the walnuts instead of the pine nuts. I never really liked pesto until I made it with walnuts. Walnut Pesto + Spaghetti Squash = yummy light meal
I eat pesto at least once a week, because we had a huge crop of basil this year. I make it with walnuts instead of pine nuts (cheaper), and just serve over pasta.
My absolute faaaavorite pesto-related recipes are from "Mediterranean Vegan Kitchen."
The best: eggplant pesto roll-ups.
You basically broil both sides of thin eggplant slices then roll them up with pesto inside and bake the roll ups for about 10 minutes. Get the recipe for more details...delish!!!
The pesto-stuffed shrooms from the book are pretty incredible too...as is the fresh gnocchi with pesto sauce!
ive just disocered pesto! yummmmmmmmmmmmmmmmmmmmmmmm i think its right up there with hommus ! any who....... im wondering its vego right also does any one have any good recipies with pesto?????
it IS really good isn't it?! If you're vegan, be aware that most pesto has parmesan cheese in it (and that parmesan usually contains animal rennet). But enough of the negative - that's awesome
Pesto is such a great way to make a relatively boring meal (plain pasta) into something
my favorite way with pesto is a result of eating this pizza at spago's in vegas. spread a pizza dough with pesto, top with slices of very good sliced tomato, fresh basil leaves and feta cheese. bake and enjoy
Just basil and olive oil, is still very good, especially to dip breads in. I really like chives w/olive oil too!
I can't wait to start growing basil this year again, so I can have pesto every week! This is my favorite pesto recipe, that I love so much, I don't care to try any others.
Pesto
Ingredients:
1 large bunch of basil (about 3 cups, loosly packed)
2-3 cloves garlic
6 Tbsp raw pine nuts or walnuts
3/4- 1 tsp salt, or to taste
6 Tbsp extra virgin olive oil
1/4 cup nutritional yeast (optional)
Preparation:
Place all ingredients except the olive oil and nutritional yeast into a food processor. Process to a finely ground consistency. Add olive oil and process again, until smooth and creamy. If desired, add nutritional yeast and process again until creamy. Serve immediately or store in the refrigerator for up to 5 days.
You can get a decent food processor for very cheap, and you can use it for tons of recipes! If you need crunchiness in your pesto, you could add sunflower seeds instead of nuts. So, use basil, sunflower seeds, garlic, and olive oil.
Alternatively, you could also do a green "sauce" based on the principles of making pesto. Here's one recipe, you can definitely play around with quantities and different herbs:
6 tbsps fresh parsley leaves
3 tbsps fresh mint leaves
1 tbsp mustard
2 tbsp olive oil
juice of 1/2 a lemon
Salt
Pepper
Combine all ingredients in a food processor and grind till smooth.
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