Food · Vegan

My pesto is the besto πŸŒ±πŸ€πŸŒΏ

It’s funny how much my tastes have changed. I can remember when growing upΒ my mom would make pesto from the herbs in her garden. (I give her all of the credit for the idea of freezing the batch in an ice cube tray.) She would put it on everything. She would make a mix vegetable sautee and roasted potatoes and cover it with pesto.Β And I hated it. I can vividly remember her making me finish them for breakfast if I didn’t at dinnerΒ πŸ˜›

20160208_163225-1-1

But now it’s quite possibly one of my favorite things! On flatbreads, with tofu, eggs, veggies, noodles, potatoes, sandwiches ANYTHING!

I’ve experimented a little with the herbs that I add and my favorite combination is definitely parsley, mint and basil leaves. And I like both the flavors of pine nuts and walnuts.

My Pesto

🌱 2 oz mint leaves20160207_170742-1

🌱 2 oz basil leaves

🌱 2 oz parsley

🌱 1/2 cup pine nuts

🌱 3/4 cup walnuts

🌱 2 tbsp garlic

🌱 salt and pepper

🌱 1 cup + olive oil

 

First roast the nuts in a pan over medium heat, stirring periodically, until fragrant and lightly toasted.

Combine herbs, nuts and garlic in food processor and slowly drizzle in the oil. Add salt and pepper to taste. Process until oil is fully incorporated and the mixture is smooth.

So what did I put my pesto on?

20160208_165559-1Grilled portabella mushrooms with
roasted cherry tomatoes and potatoes!

I made a foil packet of two red potatoes and a small sweet potato with 2 tbsp of pesto (it may have been more but it’s always sort of a green blur when pesto is involvedΒ πŸ™ˆ), roasted the cherry tomatoes with a little bit of olive oil on a pan in the oven, and grilled the mushroom caps.

I then of course covered both the tomatoes and the shrooms in more pesto.

Served over a bed of arugula.

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