Pesto, two ways 1

 

IMG_7222

Yep. I guess it’s about time to start putting food up for the winter. A bunch of my basil plants were on their way out so…pesto! One of these recipes is traditional pesto, but without the cheese. I make it often and never miss the cheese — super yummy! The other recipe, roasted red pepper pesto, is one I just tried today and fell completely in love with. Make either or both and save up some summer in your freezer for the dark days ahead (or make some pasta and eat asap!).

Dairy-Free Pesto
Print
Ingredients
  1. 3/4 cup packed basil leaves
  2. 1/4 cup packed parsley leaves
  3. 3 generous tablespoons pine nuts
  4. 1 garlic clove
  5. 1 tsp. lemon juice
  6. ¼ tsp. sea salt
  7. 3 Tbs. extra virgin olive oil
Instructions
  1. 1. Toast the pine nuts in a skillet over medium heat -- watch closely so they don't burn.
  2. 2. Place garlic clove in food processor and pulse.
  3. 3. Add the rest of the ingredients and blend until smooth.
Adapted from Against All Grain
Adapted from Against All Grain
eatsbykathy http://www.eatsbykathy.com/
Roasted Red Pepper Pesto
Print
Ingredients
  1. 2 red bell peppers
  2. 3 garlic cloves, peeled
  3. 2 Tbs. pine nuts
  4. 3/4 cup packed basil
  5. ¼ cup freshly grated Parmesan cheese
  6. ¼ teaspoon red pepper flakes
  7. 1.5 Tbs. lemon juice, or juice of 1/2 lemon
  8. 2 Tbs. extra virgin olive oil
  9. Sea salt and freshly ground black pepper, to taste
Instructions
  1. 1. Turn your oven to broil and place an oven rack about 5 inches from the top. Cut the peppers in half and place face down on a baking sheet lined with tin foil. Broil the peppers until the skin turns black all over. Cover and set aside to cool.
  2. 2. Toast the pine nuts in a skillet over medium heat -- watch closely so they don't burn!
  3. 3. After peppers have cooled, remove the skin, stems, and seeds.
  4. 3. Place garlic in food processor and pulse.
  5. 4. Add remaining ingredients and blend until smooth.
Adapted from NickiSizemore
Adapted from NickiSizemore
eatsbykathy http://www.eatsbykathy.com/
 

One comment on “Pesto, two ways

  1. Pingback: Quinoa Cakes ← eatsbykathy

Leave a Reply