*I've posted a few recipes that include this pesto recipe, but I thought it deserved it's own page!
This is about all I've made this summer, pesto... so far.
We've been on vacation, taking the kids to swimming lessons, going to Andy Alligators (a new kids water park), riding horses, and just enjoying our summer.
I promised my daughter at some point I would let her have a kids party, so eventually I'll be posting some cupcake recipes. But for now we've been eating simple. Lot's of fruit, salads, cooking out, and easy recipes I've already posted.
Last night I used this pesto to make The Pioneer Woman's Lemon-Basil Chicken Salad - SO Good! You can also use it to make my Creamy Pesto Pasta, Pesto-Tomato Pizza, and much, much more :)
2 Cups Fresh Basil (thoroughly washed and dried)
3 Tbsp. Pine Nuts
3 Cloves Garlic
1/4 Tsp. Lemon Juice
1/2 Cup Vegan Parmesan Cheese {1/2 C Almond Flour, 2 Tbsp. Sesame Seeds, 1/4 Tsp. Sea Salt, 1 Tbsp. Nutritional Yeast}
Up To 1/3 C Extra Virgin Olive Oil
1. Place all ingredients into a food processor except olive oil. Throw the lid on and process until it's well combined.
2. Gradually drizzle in the olive oil 1 Tbsp at a time until the pesto forms a paste and you reach the consistency you want. Taste and adjust ingredients as needed.
this post is part of Slightly Indulgent Tuesdays and Allergy Free Wednesdays
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