Sun-dried Tomato Pesto
Spinach Onion Millet Cake With Pesto Sauce (personal favorite)
Spinach Garlic Pasta With Pesto Sauce (husband's personal favorite)
I bought a basil plant over the weekend. It's been staring me down for several days with it's menacing delectable-ness that has been hard to ignore. I finally succumbed (succambe, succumed, did succumb - Wikkopedia is also torn). Immediately I instructed my 8 year old to take some over to Jenny. No less than 5 minutes later she called. I believe her initial words were, "I love you". And I was like, "I know my dear, I know".
It's fantastic as a dip, dressing, or sauce.
Sun-dried Tomato Pesto
1/2-3/4 cup tightly packed sun-dried tomatoes (I used the kind from Costco)
1 cup water
1/4 cup almonds
2 cloves garlic, chopped
1 tablespoon olive oil (if your tomatoes weren't packed in olive oil)
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/3 cup chopped fresh basil
1 tablespoon lemon juice
*Original recipe from Vegan with a Vengence
6 comments:
Can we also get the recipe for the millet cake? Thanks!
Annie, do you just blend everything in a food processor?
In order to get such a smooth consistency, I would say to use a blender. Annie - your thoughts?
Hey guys! I made this tonight, and I just put it all in a blender and blended it once. It was smooth, but not creamy in any sense of the word. haha. I also thought I had basil, but found out tonight that it was PARSLEY....I just took a chance and used it in lieu of basil...turned out nicely. :) good luck!
Annisa - Thanks for the comment! I think the blender you use might make a difference in terms of consistency. Or maybe our definition of creamy is just different :) Glad it turned out okay sans basil. Keep goin' girl!
Annie: I could kiss you on the mouth for this one. We LOVED it! Delicious!
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