Did you know that you can make a variety of pesto? It’s not just limited to the classic basil and pine nut combo. Pesto is a blanket definition of a flavorful leaf crushed with some nuts, a hard cheese, olive oil and lemon. Using that as a base the possibilities are endless.
When I make pesto I don’t bother measuring. I just go by taste and texture. I dump everything in the food processor and 2 minutes later I have pesto I can use all week.
I use it in soups, on eggs, on pizza and of course in pasta. It’s good to have as a pantry staple to help you whip up something healthy and nutritious on the fly.
Recipe for Vegan Kale Pesto
1 handful of kale
1 bunch basil
1 cup pine nuts
1/4 cup olive oil
rind of one lemon
juice of one lemon
1/4 cup vegan parm (I use this)
Method: Place all ingredients in a food processor and blend until the oil is fully absorbed. About 2 minutes. Have a taste and add salt and pepper if needed. Transfer to a jar and place in fridge up to a week.
Recipe for Cauliflower Pizza with White Sauce
1 Cauliflower Pizza Crust (I use this brand)
1/4 cup Vegan Alfredo Sauce (I use this brand)
1 Tablespoon Kite Hill Cream Cheese
1/4 cup Vegan Mozzarella (I use this brand)
1 Tablespoon Kale Pesto
Handful of micro greens to garnish
Method: Heat oven to 400 and bake your cauliflower pizza crust for 10 minutes with no toppings to get it crusty. While you let it rest for 5 minutes mix the Alfredo sauce and cream cheese together and spread over the pizza. Top with the mozzarella and place back into the oven for 10 minutes.
Take the pizza out of the oven and dot it with the kale pesto and top with micro greens and herbs to finish. This is an easy healthy pizza to make with pantry staples I have on hand. Of course you can make your own crust, sauce, cheese, but I like having short cuts with a toddler nipping at my toes.
Get creative with your pesto and I want to see what you come up with!