By contributor Megan Stulberg
Instead of consuming large amounts of buffalo wings and potato chips on Super Bowl Sunday, I skipped the game altogether and made this healthy snack! Traditional pesto is made with parmesan cheese but avocado is a great creamy alternative.
- 1 medium avocado
- 1/2 lemon, juiced
- 1 cup spinach, washed and chopped
- 1 cup pine nuts
- 1/4 cup water
- 2 tbsp extra-virgin olive oil
- 2 tbsp nutritional yeast
- 1 tbsp basil
- 1 tsp dill
- 1 tsp ground garlic (or 2 cloves)
- Black pepper, to taste
- Half the avocado, remove pit, then scoop out the flesh.
- In a high-speed blender/food processor combine avocado, spinach, nuts, water, oil, yeast and seasonings until thoroughly combined.
- Serve immediately, or else avocado will brown!
Makes roughly 1 cup of pesto. Use as a spread on raw crackers (as pictured), as a pasta sauce, or as a dip with fresh veggies.
From contributor Aine Davis
I am madly, truly, deeply in love with Italian food. After visiting Italy a few summers ago, I haven’t been able to stop thinking about all of the rich and flavourful foods I devoured abroad.
I recently whipped up this dish for a romantic evening with my “fidanzato” and the results were to die for. Use my following recipe for a hearty dish that takes only 15 minutes to make:
- 1 box rice pasta
- 4 cups fresh basil
- 1 cup fresh arugula
- 1 cup extra virgin olive oil
- 1/2 cup balsamic vinegar
- 1 large head of garlic (roughly 10 cloves)
- 1 tsp salt
- 1/2 tsp red pepper flakes
- Boil water in large pot on stovetop.
- Place basil, olive oil, balsamic vinegar, garlic, salt, and red pepper flakes in blender or food processor. Combine until smooth.
- Following box’s instructions, cook pasta accordingly. Drain, then mix thoroughly with pesto.
Serve immediately on a bed of arugula. Makes 4 large portions.
By Raven Steepe
This holiday season, why not spice things up with a good ol’ summer food? Pesto is delicious and doesn’t need to be plagued by dairy! It can easily be made from raw, fresh ingredients. This pesto recipe makes a great salad dressing, bread or veggie dip. I modified my original recipe to make it vegan, as it originally called for parmesan cheese.
A little seasonal tip: for the holidays, try serving this with our gluten-free stuffing!
- 1 1/2 cups fresh basil
- 1/3 cup olive oil
- 1 cup pine nuts (almonds or walnuts may be substituted)
- 5 cloves garlic, chopped
- 1/3 cup nutritional yeast
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
1) Combine all of the ingredients in a food processor. That’s it!
The pesto should not be completely smooth and should have texture. Tada. Enjoy!