Wild Pesto





Following are two tried and true vegan pesto recipes
with  low oil content and without dairy.
Pesto tastes great with fresh cooked pasta, spread on tomato bread,
or as condiment for ‘Soupe au pistou’.

Pesto greens with avocado:
1 cup chopped pesto greens*
1 avocado, peeled and pitted
2 cloves garlic
1/3rd cup walnuts
1 tbs lemon juice
1 dash of sea salt
1/3rd cup of virgin olive oil

Alternative pesto 1:
1/3rd cup of walnuts
4 tbs of virgin olive oil (basil infused)
3 cloves of garlic
2 sprigs of fresh rosemary, chopped
1 cup of pesto greens*
some water or broth, if more liquid is needed

Alternative pesto 2:
1/2 cup of cashews, soaked in 1-4 cup warm water for 10 mins.
1 cup of pesto greens*
2 tbs nutritional yeast
1/3rd cup of virgin olive oil
1/2 tsp of garlic salt.

* Garlic Mustard pesto: Cook the greens for 2 minutes with one spoonful of lemon juice or vinegar to neutralize cyanide content, drain and cool down.
Add all pesto ingredients of either recipe to a food processor and pulse until a creamy and well mixed. Store in an airtight glass jar.
*Stinging nettle pesto: Before preparing the pesto, cook nettles for 1 min in boiling water, drain and cool down, then proceed in food processor with other ingredients.
*Dandelion pesto: Dandelions don’t need to be cooked. Wash and clean thoroughly and sort over. Dry leaves and cut roughly, then add to food processor with the other ingredients.
*Goutweed (Goatweed) pesto: Process Goutweed cleaned and uncooked as you would use basil, parsley or dandelions.
If you use all herbs in a pesto, dip first the nettles in boiling water, remove after a minute, then add vinegar to the cooking water, and dip the garlic mustard next. Discard water and proceed with the others when the cooked herbs are cooled down.
©2012 Sabineart.com

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