Tuesday, July 10, 2012

Presto It's Pesto! And Pizza too!

Since getting our handy dandy food processor this winter, I have been wanting to try making a classic pesto. This is my first time having a go at it, and I have to say that this is another food item that tastes so much better home made! Plus, it really is super easy. Yes, It took awhile to pull the leaves from the bunch of basil, but that can be used as a Zen activity. Just space out for awhile, and don't do any thinking. Give the ole' brain matter a rest! Just savor the smell of the glorious herb in your fingers...

When I saw this bouquet of basil at the market I could not resist any longer! So I gathered together my ingredients. I decided to add some nutritional yeast flakes, since they have a cheesy nutty flavor and are a good source of B-12.

Classic Pesto

2-3 cups basil leaves
2 cloves garlic
1/3 - 1/2 cup of fresh grated Parmesan cheese
1/4 cup pine nuts
2tsp lemon juice or 1/2 lemon squeezed
1/3 cup nutritional yeast flakes
1/3 - 1/2 cup olive oil
Himalayan or sea salt to taste
pepper to taste
1 tsp Dulse seaweed flakes
1/4 cup parsley added into mix
1/4 cup cashew or walnuts instead of pine nuts

Wash your fresh basil and pick off leaves. Add the organic ingredients from list above except the olive oil. (FYI, I always keep my pine nuts in the refrigerator, and that is where my natural market sells them too.) 

Mix and pulse ingredients in the food processor. 

Lastly and slowly add Olive oil into the spout of food processor till the pesto is the consistency you want. So green! 

Now go make some goodies from your creation! Pesto does turn brown easily, so to store, pour a bit of olive oil on top, and then press parchment paper onto the top over pesto, and smooth out, making a protective skin. Store in a glass container.

We made three different dishes with our homemade pesto. Yes, it is another yummy Naan Pizza! We also made pesto Quinoa Kamut pasta the next day, and little bruschetta snacks. Mmmm So good! For the pizza, use whole wheat naan flat bread, and spread your fresh homemade pesto across to the edges.

Make sure you have some organic Italian cheeses or mozzarella in the house, then look for what fresh veggie bounty you have in your kitchen or garden as toppings. We had some asparagus, tomatoes, and onion. Place your creation in the oven at 400 degrees for 10 minutes. Edges will brown. It is so quick! Smelly good!

Pesto pizza never tasted as yummy as this homemade version. Serve with a healthy garden salad full of local goodies, and enjoy!

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