Basil Parsley Pesto

I bought parsley for something but I only needed part of it.  I went on a search for a recipe that could use it up as well as some of the excess basil in my garden, and this is what I found.

 

Ingredients:

1 c. fresh basil

1/4 c. fresh parsley

1/3 c. pumpkin seeds, lightly toasted (sunflower seeds or pinenuts work too)

1/4 c. nutritional yeast

5 cloves garlic

1/2 tsp salt

1/4 tsp pepper

2/3 c. olive oil (I used extra virgin since this recipe doesn’t get cooked)

 

Directions:

Lightly toast pumpkin seeds.  Put all ingredients in a food processor and blend until everything is pureed.  Serve over penne pasta (this is HEB brand gluten free) with baked chicken and diced tomatoes. You can omit the chicken if you want it to be vegetarian :-).  This could also be used in most other recipes that call for pesto.  Be creative and let me know if you find an interesting use for it!

 

Inspired by:

http://chowhound.com/recipes/basil-parsley-pesto-29521

http://allrecipes.com/recipe/yummy-vegan-pesto-classico

Chicken Pesto

I found this pesto recipe a few years ago and have made it over and over again with different variations.  When served without chicken, this is a vegetarian and vegan dish.

 

1/3 c. pine nuts, pumpkin seeds, or sunflower seeds (preferably raw and unseasoned)

2/3 olive oil (this is a great chance to use up extra virgin olive oil if you need to)

5 cloves garlic

1/3 c. nutritional yeast- found in bulk in many stores or in the nutrition department

1 bunch fresh basil leaves

salt and pepper to taste

optional add in: 1-2 handfuls of raw spinach

 

Directions:

If your pine nuts, pumpkin seeds, or sunflower seeds are raw, toast them over medium heat, stirring constantly, until they start to brown.  Don’t over cook them.

Add all pesto ingredients to a food processor and blend until smooth. Notice if your seed/nuts are already salted and salt accordingly.

Serve over your favorite gluten free noodles and top with baked chicken.

 

I over-salted my pesto, so I added in some spinach leaves.  It actually gave it a nice color and fixed my salt problem.  It made it so much prettier that I may add some next time just for flair.

 

Original recipe: http://allrecipes.com/recipe/yummy-vegan-pesto-classico