Pesto Possibilities!

Pesto is a healthy and versatile ingredient in many recipes.  It is one way to add some greens into your meals.  Pesto can be used in pasta, pizza, soups, salads, hamburgers, meatballs, meatloaf and casseroles.  The possibilities are endless!  I like that pesto can add flavour to both vegetarian dishes and meat dishes.

Pesto can be a problem for people who are allergic to nuts as pesto is often made from walnuts or pine nuts.  Pine nuts are actually a seed and not a nut, but people who are allergic to many types of nuts can be allergic to pine nuts as well.  A classic pine nut and basil pesto is one of my favourite pestos, but you can also make pesto using pistachios, hemp seeds or pumpkin seeds.  

If I am more rushed to make meals, I often buy the Kirkland Pesto from Costco.  However, I prefer to make my own pesto without parmesan cheese.  This Hemp recipe would be suitable for people who are vegan, dairy free, gluten-free and/or nut-free.  

Hemp Seed Pesto

1 cup chopped fresh cilantro leaves

2 cups fresh organic spinach, packed

3 cloves garlic, minced

1/2 cup hulled hemp seed (Costco)

3 tablespoons fresh lemon juice

1 1/2 teaspoons fine sea salt

1/3 cup cold-pressed olive oil

In a food processor, process cilantro, spinach and garlic until the greens are chopped.  Then add the hemp seeds, lemon juice and salt and pulse until somewhat smooth.  While the food processor is on low, slowly pour in the olive oil through the pour spout in the processor lid until the oil is incorporated.  It is best to use fresh pesto right away, but you can store it in an airtight container in the refrigerator for a couple of days.

This pesto works well in vegan dishes with rice, pasta, zucchini noodles and quinoa.  Quinoa and pesto stuffed tomatoes is one of our favourite quick vegetarian dinners.  Cut off the tops of 5-6 tomatoes and use a melon baller to scoop out the insides of the tomatoes.  Then take cooked quinoa and mix it with about 3-4 tablespoons of pesto and the tomato juices and insides.  Stuff that into the tomatoes and bake  in a casserole dish at about 350 degrees for 30 minutes.

Pesto is also excellent on whitefish or salmon.  In summer, I barbecue the fish brushed with pesto in tin foil.  In the winter, I bake the fish brushed with pesto.  If the pesto is homemade, I like to add extra pesto after it is barbecued or baked. 

In the picture below, I used some barbecued whitefish with purchased pesto in a salad with a homemade salad dressing.  If I am in a hurry, Renee's has a Cucumber and Dill Dressing that is gluten and dairy free.  Here is a recipe for a Caesar-like salad dressing that is lower in fat, gluten-free and vegan.  It is based on a recipe from Eat Raw, Eat Well by Douglas McNish.

Sunflower Seed Caesar Dressing

1 cup raw sunflower seeds, soaked in 2 cups water for 30 minutes (drain, discarding the water after soaking)

1 1/2 cups filtered water

2 tbsp olive oil

1/4 cup fresh lemon juice

1 tbsp apple cider vinegar

1 tbsp nutritional yeast

1 tsp sea salt

1 tsp coconut aminos or Bragg's Liquid Soy Seasoning

3 to 4 cloves of garlic

3 pitted dates

In a blender, combine all of the above ingredients. and blend until smooth.  Serve immediately or store in an airtight container for up to 3 days.