Tag Archives: pesto

Sundried Tomato Cashew Pesto

In the summer, I love fresh basil pesto over pasta.  In the winter, basil is not as readily available… so I made this wintertime pesto using a sundried tomato base instead.  I added a few different flavors by using cashews and topping it with lemon zest and goat cheese… delicious!  Hope you enjoy this winter time treat.

Sundried Tomato and Cashew Pesto

Pieces:

  1. 8 ounces sundried tomatoes, drained
  2. 1 tbsp. olive oil
  3. one third cup cashews
  4. one third cup basil
  5. one half cup coconut milk
  6. 1 tsp. garlic
  7. one half cup pasta water
  8. pepper to taste
  9. 1 tsp. lemon zest
  10. 4 tbsp. goat cheese
  11. 1 tsp. chopped basil to top with when plated
  12. handful walnuts

 

Process:

  1. Cook your favorite gluten free pasta until done, reserving one half cup of the pasta water before draining.
  2. In a food processor or mini chop, add the drained sundried tomatoes, olive oil, cashews, one third cup basil, coconut milk, garlic, pepper, and pasta water.
  3. Chop on high until well combined.
  4. To plate, serve the pasta in a bowl.  Top with 2-3 generous scoops of the pesto, goat cheese, walnuts, chopped basil, and lemon zest.  Put on as much or as little as you like!
  5. Enjoy!

cashew pesto

 

Happy Allergy Free Eating!

 

 

 

Leave a comment

Filed under Recipes

Spring has sprung… time for pesto!

Happy spring to all those enjoying these wonderfully warm days!  In my mind, winter is officially over… but I will only bring out the flip flops one day at a time until we all really believe it.

In the summertime, I enjoy making pesto with fresh basil.  Basil is available this time of year, but it is not as good as it is in the summer… so I made Spring Pesto.  Spring Pesto uses a basil base, but other in season ingredients to boost its flavor.  It is very rich and easy to make.

Spring Pesto

Pieces:

  1. 1 cup basil leaves
  2. one quarter cup chopped walnuts
  3. one half of an avocado
  4. 1 cup spinach leaves
  5. 3 tbsp. olive oil
  6. one quarter cup non dairy creamer
  7. one half tsp. garlic salt
  8. 1 tsp. lemon pepper

Process:

  1. Combine all ingredients in a food processor.
  2. Chop on high until well blended.

Normally, pesto is served on pasta.  Instead, I stuffed chicken breasts with red peppers and smothered them with the pesto.  Then I baked them at 375 degrees for about 35 minutes, until done.  Delicious!

Happy Allergy Free Eating!

 

1 Comment

Filed under Recipes

Kitchen Sink Pesto

A little of this, a little of that… one last bite of this, one last bite of that… that is what my fridge looked like by the end of the week.  I had some herbs that needed to be used, so I made Kitchen Sink Pesto.

Pesto can be made with any combination of herbs and nuts.  Usually, it is made with basil and pine nuts.  I looked in the fridge and found basil, cilantro, mint, walnuts, and almonds.  So why not make pesto and use them all?

In my mini cuisinart, I put the leftovers… a few large bunches of basil, a few tablespoons of cilantro, a couple tablespoons of mint, about a half cup of walnuts, a half cup of almonds, and even a half of an avocado (definitely added to the creaminess!).

 

I then added a couple tablespoons of olive oil as well as some chicken broth (so it wasn’t so oily and unhealthy).  Add some lemon juice, salt, pepper, and chop on high until smooth.  At the very end, I added a few tablespoons of pasta water to thicken it.  Ta da!  Perfect Kitchen Sink Pesto!

Love that Cuisinart.

Yum!

Happy Allergy Free Eating!

Leave a comment

Filed under Recipes