Archive for the ‘pesto’ Category

Pesto Pizza

Yesterday I made my first cheeseless pizza, and it was really good!

I used a pre-made crust and topped it with pesto, tomatoes, baby bella mushrooms, and artichoke hearts.  The pesto was made with endive from my garden, following my usual pesto recipe.

Absolutely delicious!


Pesto, Pesto, Pesto!

I’ve been making a lot of pesto lately. Because basil upsets my stomach, and pine nuts are expensive, and I don’t like cooking with dairy products, I don’t use the traditional ingredients when making pesto. Instead, I use a variety of leafy greens in place of the basil, pumpkin seeds in place of the pine nuts, and nutritional yeast flakes in place of the parmesan.

Here is the recipe I use, adapted from a recipe I found online:

1/2 cup of pumpkin seeds
2 tablespoons of nutritional yeast flakes
1/2 teaspoon of salt
1 pinch of black pepper
2 teaspoons of minced garlic
1/3 cup of extra virgin olive oil
8 ounces of leafy greens

Put the pumpkin seeds, nutritional yeast, salt, pepper, garlic, 1/3 of the olive oil, and 1/3 of the greens in a food processor. Pulse several times, then add the remaining greens and olive oil in two more batches, pulsing each batch.

In the past couple of weeks I have made three batches of pesto, the first with some curly endive I purchased at a grocery store, the second with three kinds of homegrown kale, and the third with homegrown turnip greens. Here’s a picture of the turnip greens pesto:

It’s creamier than the other pestos were, but I don’t know why.

I don’t really like eating pesto on pasta anymore, but it makes a great sandwich spread. Here’s a tortilla with some turnip greens pesto and some sauteed tofu:

Pesto Tabouli

I assure you, it tastes better than it looks!

Since I had some veggies left over from making gyros, and since I had some kale and pumpkin seed pesto left over too, and since I hate wasting food, I decided to combine them all together with 1 cup of boiled bulgur and make a pesto tabouli.

I started making tabouli last summer, when I had fresh homegrown tomaotes, green onions, and parsley with which to make it. I follow this recipe when making tabouli, but this time I substituted the pesto for the parsley and garlic and added a can of chickpeas for protein. There’s a wee bit of the gyros’ tofu feta and its marinade in there too.

It ended up being quite delicious, actually. It tastes like a really good tabouli salad with a slight pesto undertone.

And it’s green. Very, very green.

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