Tag Archives: pesto

Vegan Basil Pesto Recipe

pesto ingredients

Only my second recipe post since my return from Italy and guess what? Another Italian recipe. I didn’t really plan it like that, but you can’t really say it’s a coincidence. Not that making Italian recipes is something out of the ordinary for me.

(sigh) Italian food. Love it. Do you? What’s your favourite Italian dish?

Classic Italian basil pesto is made with parmesan cheese, but pesto can still be delicious without the cheese. Simply omit it. The combination of fresh basil, pine nuts, garlic, olive oil and salt is a wonderful one that doesn’t disappoint. Continue reading

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Filed under Blog, Condiments, Gluten-Free, Main Courses, Paleo, Raw, Recipes

Pasta with Pesto, Roasted Tomatoes and Chickpeas Recipe

Now is the time to make pesto.  Head out to your local market and they are selling huge bunches of basil for a few dollars.  Take advantage of this while you can.  It will soon be winter when 2 dollars will only get you a few measly sprigs at the grocery store.

There are still beautiful local cherry tomatoes available at the market as well.

Tomatoes and basil.  A match made in heaven and one last taste of summer. Continue reading

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Filed under Blog, Main Courses, Recipes

WheatBerry, Yellow Bean, Zucchini and Pesto Salad Recipe

With the heat of the summer currently at its peak there is nothing better than yummy salads made with fresh, local, and seasonal ingredients to keep us cool.

The culprits here are yellow beans, zucchini and basil.  I happened to pick the basil for the pesto right from my balcony.  I have 8 basil plants.  One thing I have learnt about basil is that I can never have enough.  Love it!  Making pesto takes quite a bit of fresh basil so now is the time to do it.  If you aren’t growing your own you can buy a huge amount at the market for a reasonable price.   Something you could only dream of in winter months. Continue reading

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Avocado, Parsley, Roasted Pine Nut Dip

Guacamole meets pesto in this dip. If you like either guacamole or pesto you will love this dip. If you don’t like guacamole or pesto, hopefully you will still love this dip.

The creaminess of the avocados, with the roasted taste of the pine nuts, and freshness of the parsley come together nicely and are given a helping hand from a little lemon, garlic and olive oil.

Great to snack on while while barbecuing on a summer’s day.

Enjoy.

Avocado, Parsley, Pine Nut Dip

2 avocados
2 cups flat leaf parsley
1/2 cup roasted pine nuts
juice of 1 lemon
zest of 1/2 a lemon
1 clove garlic
1/4 cup extra virgin olive oil
salt and pepper to taste

Optional: top with some thinly sliced portobello mushrooms sautéed with olive oil, salt and pepper

Combine all the ingredients together in a food processor and process until smooth.

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Filed under Appetizers, Blog, Recipes

Navy Beans and Arugula-Walnut Pesto on Toast

My original intention wasn’t to eat this on toast.  To tell you the truth I am not quite sure what my original intention was.  I had this idea on mixing some white beans with some pesto.  So I just did it.  I chose navy beans and decided on an arugula walnut pesto that I just made up.

I love roasted walnuts.  I will say it again. I love roasted walnuts.  If you don’t know what I am talking about go to the kitchen right now, turn on the oven to about 350 degrees Fahrenheit, lay some walnuts out on a baking tray, and roast in the pre-heated oven for approx 4-5 mins.  Do not take your eyes off the walnuts after they have been in for 2 minutes.  You will forget about them and they will burn.  It happens so quickly and so easily.  So just be patient and keep your eyes on them.  It won’t take long.  When they start to smell good and change colour they are ready.

you will want to eat these while they are still warm.  They taste so good. Great healthy snack.

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