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Vegan Pesto Traditional pesto is with basil, pinenuts and parmesan cheese. We took the liberty to play around and created these variations. If you would rather not call them pesto, you can call them delicious sauces or spreads. Try them out and feel free to keep exploring on your own. Remember, it is always great to learn from tradition but never be afraid to step out of it. Parsley Almond Pesto Ingredients: 4 cloves garlic minced 1 very large bunch parsley 1 cup olive oil 3/4 cup almonds sea salt Procedure: 1. Place garlic in a food processor and pulse until finally minced. 2. Add parsley and pulse until finely chopped. 3. Add almonds and run the food processor while slowly adding the olive oil. 4. Add salt. Start with one teaspoon and pulse a couple times. Taste and add more salt if desired. The parsley almond pesto tastes amazing with pasta. We love to have it with brown rice pasta but I would recommend trying it with any of your favorite pastas. It is so good, that sometimes we just put it on a slice of bread and enjoy. Maybe make it into a sandwich and add some lettuce, tomato or anything else you enjoy (A roasted portabella mushroom?) We also like it on zucchini. Below is the zucchini recipe: Ingredients: 4-5 large zucchini’s 3 tablespoons of olive oil 2 cloves garlic, thinly sliced 2 scallions Procedure: 1. Wash and cut the zucchini into thin slices of about ¼ inch, but really don’t go measuring… (keep them circle shaped). 2. In a large pan, sauté the white part of the scallion and garlic with a small amount of olive oil on medium-high heat. Once they are slightly brown, place them in a large bowl. 3. Place the zucchini on the pan with a small amount of olive oil. Make sure the zucchini is evenly spread out on the pan, not overlapping. Wait 3-4 minutes, check underneath one. If they are turning gold, flip them and do the same on the other side. It may take a few rounds to do all the zucchini’s. Don’t flip them over until they are ready. They like to rest for a bit. 4. Once all the zucchini are done, place in the bowl with the garlic and white onions. 5. Add the green onions and mix in the pesto. You may or may not want to use all of the pesto with the zucchini. You can use the extra for something else such as pasta or a slice of toast. You can take the zucchini a step further by adding in some tuna fish for a deeply satisfying meal. Other variations include using walnuts instead of almonds, adding a half a cup of nutritional yeast (gives it a slightly thicker consistency and a great option for those intolerant of cheese) or Parmesan cheese. Or use basil instead of parsley. Whatever you decide, feel free to experiment as much as you like and have fun!
"The world we have created is a product of our thinking; it cannot be changed without changing our thinking." --Albert Einstein Disclaimer: The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. Materials and products presented on this site are not intended to diagnose, treat, cure or prevent any disease. ©2008- 2011 Doron Hanoch |
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Big Sur, on the road to Esalen