PESTO IS THE BESTO Awaken your taste buds with this new vegan basil pesto sauce by Veronica Bosgraaf. A delectable treat to accompany different recipes and acquire an unforgettable taste. As we head into fall these warm and delightful dishes will provide a full flavored embellishment with the fresh basil leaves, the basil pesto sauce uses the strong and bitter emphasis of pine nuts with the spicy garlic, smooth avocado and fresh basil to provide a sauce full of flavor that will satisfy your hunger. Pesto also provides a variety of nutritional benefits providing a rich source of vitamins, potassium, calcium and iron. As the founder of Pure Bar and a Lifestyle Expert, Veronica Bosgraaf has been developing vegan recipes for her community for years. With over 100,000 followers on Facebook and 15,000 through her weekly newsletter, Veronica is able to engage with her community of moms and women who want to eat healthy every day. Veronicas take on Pesto . . . Avocado Pesto Pasta 2 cups packed basil leaves 3 cloves garlic (I love garlic) 1/3 cup pine nuts (could roast them: optional) 1 cup avocado oil 1 whole avocado Pulse basil, garlic and pine nuts in food processor until chopped. If she has time, She prefers to finely chop the ingredients because it is therapeutic and creates better flavor. 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 sundried tomatoes and sprinkle with toasted pine nuts. Pesto Tortilla Pizza Time: 15 minutes (10 of which is baking it) Being a pine nut fanatic, she loves how they get all toasty and blend perfectly with the tart flavorful tomatoes in this super simple recipe. Tortillas are the perfect thin and crunchy pizza crust. Try her recipe below and then let your creative juices flow with different toppings of your choice! · 1 package small flour tortillas (I like to use the 5 inch tortillas) · 1 jar basil pesto (or make your own with this fabulous recipe) · 1 jar sundried tomatoes · 1 package pine nuts Directions: Spread each tortilla with pesto, top with 3 sundried tomatoes and sprinkle with pine nuts. Bake on a cookie sheet for 10 minutes at 350 or until tortilla is crispy. Drizzle with olive oil before serving. Makes up to about 10 little pizzas.
Posted on: Wed, 20 Aug 2014 07:01:19 +0000
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