Vegan + gluten free! This green pea ricotta spread is perfect for spring. Spread it over toast or serve it with raw veggies for a crudité platter.Read more
Sunny days, picnics and outdoor parties with friends are some of the best things about summer. This recipe can safely stay outside, intermingles summer’s herbaceous flavors in a dish that can be prepped ahead of time makes this one is a winner. I love taking a healthy spin on an old favorite and making it new again. Plus adding much needed vitamins and nutrients to your plate is always important. And another bonus of this recipe is that leftover pesto can be frozen for future use or used on pasta for dinner in a pinch.
2-3 lbs of baby red or multi-colored potatoes, washed and quartered Olive oil Salt Pepper
Preheat the oven to 425 degrees. Drizzle a baking sheet with about 1 tablespoon of olive oil. Place your potatoes into a large mixing bowl and add about 1-2 tablespoons of olive oil, a pinch of salt and fresh ground pepper and toss to coat. Then add the coated potatoes to your prepared baking sheet. Make sure to have an even layer of potatoes so they can cook evenly. Bake for 20 minutes and remove. With a spatula, flip the potatoes so they can brown evenly and reinsert back into the oven. After about 20 minutes, test a potato for doneness by inserting a knife into the center of a piece. If it enters/exits easily the potato is done. Ensure that the potato has a nice golden crust on the exterior. Remove and let cool.
2 cups of kale or spinach leaves 1 cup of fresh basil leaves 1/2 cup of walnuts 3-4 cloves of garlic (depending on how much you love it) 2 tablespoons of Nutritional Yeast (I used Bob’s Redmill) 1 Chili or jalapeño peppers (optional) for extra heat Olive Oil Salt Pepper 1 tablespoon lime juice
Optional topping: Minced spicy peppers or fresh basil
Into your food processor or Vitamix, add your garlic and pulse until it breaks down into really small pieces. Then add your kale/spinach/basil or whatever mixture you’re using, walnuts, Nutritional Yeast, jalapeño/chili pepper (if using), salt and pepper. Process until chopped nicely. Through the spout, drizzle olive oil in while the machine is running to blend the oil into the mixture. Avoid being heavy-handed here. I add and watch to see how the pesto looks. Add more olive oil if it needs it, if not, stop. Taste and adjust salt and pepper. I add the lime juice by hand to keep the mixture nice and bright green. The nutritional yeast will add a nutty/cheese flavor to the pesto without dairy. It is also packed with B vitamins. (Also great on popcorn.)
Place your potatoes into a large mixing bowl and add about 1/3 cup of the pesto to start. Toss to coat. Add additional pesto if necessary for a good coating. Top with minced fresh chili peppers or basil as a garnish. Enjoy!