Parsley and Basil Pecan Pesto
adapted from "Mouthwatering Vegan Recipes"
This pesto is to-die-for. The kids are gobbling it up as we speak; Hannah is on her second plate. (That's right--Hannah. The child who will only willingly eat strawberries or cold cheese sandwiches.)
I've yet to fully embrace vegan as an option for our household so I modified this recipe to vegetarian. I love cream. I love cheese. Although I haven't tried it, I have a hard time believing 'vegan cheese product' compares to the creamy mozzarella I used in the kitchen today. But if anyone can make a believer out of me, it's Miriam at Mouthwatering Vegan Recipes. Let's show 'em how it's done Miriam!
You'll need:
- 3-4 cloves garlic
- ½ cup pecans
- 3-4 tbsp chopped parsley
- 4-6 tbsp chopped fresh basil leaves
- 5 tbsp extra virgin olive oil
- ¼ cup mozzarella (or vegan cheese of your choice)
- sea salt to taste
- 1 tbsp water
- ½ cup heavy cream or half 'n half (or vegan cream of your choice--Miriam uses Provamel)
- ¼ fresh red pepper, cut into small squares
- a little sprinkle of sweet paprika
- Parmesan (or vegan-parm) cheese (optional)
- freshly chopped parsley
After you have boiled and drained the pasta of your choice (I used Wacky Mac), set aside. Meanwhile pour a little olive oil into a casserole, heat, and add all the pesto. Allow to cook for a minute, then add the pasta. Continue to mix, and finally pour in the cream. Heat for a minute, then turn over into a serving bowl, and add the garnish. I used LOTS of Parmesan.
Happy Meatless Monday!!
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