Who loves pesto out there? Me, me, me! Who’s looking for a new recipe for pesto and some recipes to try it on? You, you, you …I hope. The name “pesto” comes from the same Latin root of “pestle,” which is fitting as the sauce, in its simplest form, is made by lightly pounding a few key ingredients together. There are two traditional forms — pesto alla genovese and pesto alla siciliana. They come from Genoa and Sicily, respectively. While these and other recipes can vary, most include basil.
Today’s recipe, a new vegan basil pesto sauce, comes to us compliments of Veronica Bosgraaf. As the founder of Pure Bar whose mission statement is, “Pure is dedicated to satisfying stretches, sunlit hikes, belly laughs, and muddy hands.” She is also a Lifestyle Expert who has been developing vegan recipes for her community for years. With over 100,000 followers on Facebook and 15,000 through her weekly newsletter, Veronica is able to engage with her community of moms and women who want to eat healthy every day. You can find out more by visiting http://thepurebar.com/our-story/.
So today, let’s head into some decadent pleasures with warm and delightful dishes. Get on out to your local farmers market to pick up full flavored fresh basil leaves, pine nuts, and avocado as this basil pesto sauce uses the strong and bitter emphasis of pine nuts with the spicy garlic, smooth avocado and fresh basil to provide a sauce full of flavor that will satisfy your cravings for a great pesto dish.
Here’s a bonus for you. Pesto also provides a variety of nutritional benefits providing a rich source of vitamins, potassium, calcium and iron.
Enjoy this delectable treat to accompany the recipes below or different recipes from your own collection.
Avocado Pesto Pasta
2 cups packed basil leaves
3 cloves garlic (I love garlic)
1/3 cup pine nuts (could roast them: optional)
1 cup avocado oil
1 whole avocado
Pulse basil, garlic and pine nuts in food processor until chopped. If I have time, I prefer to finely chop the ingredients myself because I think it is therapeutic and creates better flavor. Add avocado, and mix in. Slowly add avocado oil and blend until mixture is smooth (pesto consistency). Add salt and pepper to taste. Toss with your favorite pasta, add sundried tomatoes and sprinkle with toasted pine nuts.
Pesto Tortilla Pizza
Time: 15 minutes (10 of which is baking it)
From the chef, “I am a pine nut fanatic and love how they get all toasty and blend perfectly with the tart flavorful tomatoes in this super simple recipe. Tortillas are the perfect thin and crunchy pizza crust. Try my recipe below and then let your creative juices flow with different toppings of your choice! “
1 package small flour tortillas (I like to use the 5 inch tortillas)
1 jar basil pesto (or make your own with this fabulous recipe)
1 jar sundried tomatoes
1 package pine nuts
Directions: Spread each tortilla with pesto, top with 3 sundried tomatoes and sprinkle with pine nuts. Bake on a cookie sheet for 10 minutes at 350 or until tortilla is crispy. Drizzle with olive oil before serving. Makes up to about 10 little pizzas.