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Leftover Pesto Ideas

This year for FEaster, VegFam really threw down on some grub. One of my favorite little treats (yes, I only have it around once a year) is pesto. I consider pesto such a treat because we aren't overly sweet on the pastas in this family. Don't get me wrong I love the pastas; they rev my engine, but they don't belong in my kitchen.


So here's a short post for all of you who, like me, don't want to eat noodles every night in order to enjoy made-from-scratch pesto. I started with the simple pesto recipe that follows this babbling... I ended up trying all these other ways to enjoy my batch of pesto...those ideas follow just after the simple pesto recipe and this babbling.

Try some of these out next time you've got some pesto just chillin' in the fridge.



Pesto

2 c fresh basil
1 c baby spinach
3-4 cloves garlic
1/4 c walnuts
4 oz vegan cream cheese
2 tbsp water
1 tbsp nutritional yeast
1/2 tsp. salt, or to taste
  1. Throw all ingredients in to your food processor and let her rip until the pesto is at a consistency that is bueno for you. 





Pesto Potato Salad

2 lbs small potatoes, quartered
1 c diced celery
1 c vegan mayo
3 tbsp pesto
Juice from 1 lemon

  1. boil potatoes in water for about 10-15 minutes. When tender; drain and cool slightly.
  2. In a small bowl, whisk together mayo, pesto, and lemon juice. Toss with potatoes and celery.


Pesto Hummus

1 c hummus
2 tbsp pesto

  1. Combine. Top with mint, toasted pine nuts, and paprika. Or don't. I like it both ways.


Pesto No Meatballs

1 package of boca crumbles
1/2 c breadcrumbs
1/2 c pesto
1/4 c soy milk
1/4 c vegan Parmesan

  1. Form into small balls. Cook in a nonstick skillet with olive oil for about 10-12 minutes.



Pesto No Egg Salad

12 oz tofu, drained and crumbled
1/2 c vegan mayo
2 tbsp pesto
2 tbsp olive oil
1 tbsp lemon
1 c chopped celery
2 tbsp minced red onion
1 tsp turmeric
A dash or two cayenne

  1. Combine all ingredients.




Sprout Bread filled with spinach, red onion, and pesto egg salad

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