Mixed Greens Blog

Mixed Greens Blog
Living Sustainably in the Pacific Northwest

27
July
2014

Presto. It’s Pesto

Basil

Take a bunch of something fresh and green — basil, arugula, parsley, cilantro or even broccoli. Add a clove or two of garlic. Half a cup of toasted nuts — walnuts, pine nuts or pumpkin seeds, some sea salt and hard cheese ( or try this vegan version with nutritional yeast instead). Put it all in a food processor, drizzling in olive oil while it’s blending. There you’ve got pesto — with no cooking except to toast the nuts or seeds, but even that’s optional, which is a real plus when cooking on a hot day.

Vegan Pesto

My first time making vegan pesto. I made mine with toasted pumpkin seeds and nutritional yeast, which I haven’t bought since my hippie days when I loved dusting it on popcorn. It has a slightly bitter taste, is yellow like cheese and truthfully is barely detectable in the mix. It’s a good option if you or any of your guests don’t eat dairy.

Vegan Pesto

Vegan Pesto Recipe

Ingredients: 1 large bunch of fresh basil/ 1/2 cup toasted pumpkin seeds/ 3T nutritional yeast/ 1 clove garlic/ Juice of 1/2 lemon/ 1/4t sea salt/ 1/2 cup olive oil

Directions: Wash basil and remove leaves from stems/ Place leaves in food processor along with all other ingredients except the olive oil/ Drizzle in olive oil while the other ingredients are blending.

Broccoli

I’m pretty proud of my prolific broccoli crop this year. Actually, I’m amazed at all my crops this year, as I’m sure many of you are. We’ve had just the right amount of heat and rain to keep everything happy, myself included. With more than enough ready to eat at once, I gave broccoli pesto a try.

Broccoli Pesto Recipe

Ingredients: 1 large head of broccoli, cut into small florets/ 1/2 cup walnuts, toasted/ 1/3 cup grated parmesan cheese/ Juice of 1/2 lemon/ 1 clove garlic/ 1/4 t sea salt/ 1/2 cup olive oil

Directions: Blanch broccoli quickly in boiling salted water, just a minute or two/ Drain and place in food processor along with the rest of the ingredients except for the olive oil/ Drizzle olive oil in while the ingredients are blending.

Broccoli Pesto

For an easy make-ahead summertime dinner combine broccoli pesto with your favorite pasta. Add chopped black olives and more broccoli, if you have extra. If you want to be really decadent, some chopped home-cured bacon makes this a pasta salad that’s impossible to stop eating.

Thanks to 101 Cookbooks for the inspiration for this dish.

Pasta with Broccoli Pesto

Here are some more pesto recipes from our earlier posts:

Walnut Parley Pesto

Walnut Parley Pesto

pesto

Sally’s Classic Pesto

Nettle Pesto

  Nettle Pesto  

Garlic Scape Pesto

Garlic Scape Pesto

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Garlic Scape Pesto

Thanks to 101 Cookbooks for the inspiration for this dish.

 

 

 


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2 Responses »

  1. So for even simpler vegan pesto, I’ve been omitting the cheese altogether and find it’s delicious just with nuts, basil, garlic and olive oil; check it out!

  2. Thanks, Vicki. There’s so much richness with just those 4 ingredients, I’m sure it’s plenty. Simple is good.