 |
Vegan pesto is all about the herbs and nuts. You won't miss the cheese. |
The thing is, making pesto is not an exact science. It's intuitive. It's flexible. And lucky for us dairy-free folks- whipping up fresh pesto sauce is easy-as-pie (I should say, easier than pie, because gluten-free vegan pie is not all that easy).
You can whip up a vegan pesto from any combination of fresh herbs, nuts and good tasting olive oil that your little heart desires. You can use cilantro or basil. Or both. Or try a light and fresh combo of mint, basil and parsley- my favorite. Choose pecans or walnuts or traditional pine nuts. Even hazelnuts.
Dairy-free sauce never packed so much goodness.
You can whip up a vegan pesto from any combination of fresh herbs, nuts and good tasting olive oil that your little heart desires. You can use cilantro or basil. Or both. Or try a light and fresh combo of mint, basil and parsley- my favorite. Choose pecans or walnuts or traditional pine nuts. Even hazelnuts.
Dairy-free sauce never packed so much goodness.
More than just a pasta sauce- pesto adds a big flavor boost to all kinds of recipes. Stir it into tomato sauce just before serving. Or plop a dollop into a bowl of Italian soup. Add a spoonful to stew. Schmear some on croutons, gluten-free toast and grilled cornbread. It's a fabulous base for pizza toppings.
You can also add pesto to roasted potato wedges and grilled vegetables. Stir it into polenta- or spread it on wedges of broiled polenta. It dresses up rice and risotto, pasta, noodles, and even grilled tortillas. It kicks up salad dressings and hummus.
For flexitarians, pesto is a bright, herbalicious accent for grilled salmon, shrimp, and fish. Not to mention, egg dishes. Pesto and huevos is a match made in ovo-lacto vegetarian heaven.
You can also add pesto to roasted potato wedges and grilled vegetables. Stir it into polenta- or spread it on wedges of broiled polenta. It dresses up rice and risotto, pasta, noodles, and even grilled tortillas. It kicks up salad dressings and hummus.
For flexitarians, pesto is a bright, herbalicious accent for grilled salmon, shrimp, and fish. Not to mention, egg dishes. Pesto and huevos is a match made in ovo-lacto vegetarian heaven.
So even if pesto is considered passé by some, an eighties foodie fad gone by...
Do we care?
Do we care?
Read more + get the recipe >>
|
Vegan pesto is all about the herbs and nuts. You won't miss the cheese. |
The thing is, making pesto is not an exact science. It's intuitive. It's flexible. And lucky for us dairy-free folks- whipping up fresh pesto sauce is easy-as-pie (I should say, easier than pie, because gluten-free vegan pie is not all that easy).
You can whip up a vegan pesto from any combination of fresh herbs, nuts and good tasting olive oil that your little heart desires. You can use cilantro or basil. Or both. Or try a light and fresh combo of mint, basil and parsley- my favorite. Choose pecans or walnuts or traditional pine nuts. Even hazelnuts.
Dairy-free sauce never packed so much goodness.
You can whip up a vegan pesto from any combination of fresh herbs, nuts and good tasting olive oil that your little heart desires. You can use cilantro or basil. Or both. Or try a light and fresh combo of mint, basil and parsley- my favorite. Choose pecans or walnuts or traditional pine nuts. Even hazelnuts.
Dairy-free sauce never packed so much goodness.
More than just a pasta sauce- pesto adds a big flavor boost to all kinds of recipes. Stir it into tomato sauce just before serving. Or plop a dollop into a bowl of Italian soup. Add a spoonful to stew. Schmear some on croutons, gluten-free toast and grilled cornbread. It's a fabulous base for pizza toppings.
You can also add pesto to roasted potato wedges and grilled vegetables. Stir it into polenta- or spread it on wedges of broiled polenta. It dresses up rice and risotto, pasta, noodles, and even grilled tortillas. It kicks up salad dressings and hummus.
For flexitarians, pesto is a bright, herbalicious accent for grilled salmon, shrimp, and fish. Not to mention, egg dishes. Pesto and huevos is a match made in ovo-lacto vegetarian heaven.
You can also add pesto to roasted potato wedges and grilled vegetables. Stir it into polenta- or spread it on wedges of broiled polenta. It dresses up rice and risotto, pasta, noodles, and even grilled tortillas. It kicks up salad dressings and hummus.
For flexitarians, pesto is a bright, herbalicious accent for grilled salmon, shrimp, and fish. Not to mention, egg dishes. Pesto and huevos is a match made in ovo-lacto vegetarian heaven.
So even if pesto is considered passé by some, an eighties foodie fad gone by...
Do we care?
Do we care?
Read more + get the recipe >>
No comments:
Post a Comment