From Pure Bar snack founder Veronica Bosgraaf comes a recipe for vegan avocado-basil pesto sauce, as well as dish ideas to pour 'n' spread it on.
This Italian paste's main flavors of 'cado and basil pair well with the hints of pine nuts (roast 'em, too, if that's your thing) and garlic weaved throughout.
Even for the busiest folks, these offerings make quick, easy mains for weeknight dinners. And come on, both feature sun-dried tomatoes.
2 cups packed basil leaves
3 cloves garlic
1/3 cup pine nuts, roasting optional
1 cup avocado oil
1 whole avocado
Salt and pepper, to taste
Cooked pasta
1 jar sun-dried tomatoes
Pulse basil, garlic and pine nuts in food processor until chopped, or finely chop the ingredients by hand. Add avocado, and mix in. Slowly add avocado oil and blend until mixture is smooth (pesto consistency).
Add salt and pepper to taste. Toss with your favorite pasta, add sun-dried tomatoes and sprinkle with toasted pine nuts.
Makes about 10
1 package 5-inch flour tortillas
1 jar pesto (see above recipe)
1 jar sun-dried tomatoes
1 package pine nuts
Olive oil
Spread each tortilla with pesto, top with 3 sun-dried tomatoes and sprinkle with pine nuts.
Bake on a cookie sheet for 10 minutes at 350 degrees or until tortilla is crispy. Drizzle with olive oil before serving.
This article appears in Sep 4-10, 2014.