Pesto Three Ways

Being out of work and on strike has made me lazy. The old saying, “If you want something done, give it to a busy person.” is so true. When I’m busy and occupied, I get so much done. My time management is stellar. My motivation is high. My thought processes are quick and flowing and connective. Slumping around home all summer, worrying about no income, angry at the premier and the Minister of Education, stressed out about the future (not to mention dealing with an onslaught of peri-menopause symptoms right in the heat of the summer) is simply not conducive to organization and accomplishment. I had so much time on my hands. I could have done so much. Like post on this blog. The one thing I did keep up over the summer was recipe discovery, menu planning and cooking explorations. “Tom” was treated to new dishes almost every day and I took lots of pictures of the meals I was churning out. I could easily have blogged every week if not more. Instead, I filed the pictures, took notes, made lists of things to blog about, read other food blogs, developed my Pinterest account, and thought about posting. There was a flurry of activity on this blog in June, just when the strike was beginning, and I posted 3 times in nine days! Wow! Sadly, this blog-happy period was followed by inactivity – posting only once in July, twice in August and once in September.

My biggest regret about my lack of summer blogging was that I didn’t share some wonderful dishes made for summer eating and made with fresh garden ingredients. Like these pestos I’m going to share today. They really should have been out there for y’all to read at the height of herb garden season. Oh well, summer is not officially over for another five days, and the weather still allows for bare legs, flip flops and tank tops (except for today when it was cool and rainy!), so I think I can get away with posting, today, some summer sunshine recipes.

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These pesto recipes are all made with avocado instead of oil and have no cheese in them. The fresh sharpness of the herbs is mellowed nicely by the avocado.

1. Basil Avacado Pesto

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1 1/2 avacados

1 bunch of basil

1/3 bunch parsley

1/4 cup veg broth

2 tsps white wine vinegar

1-2 tsps lemon juice

1/2 tsp salt

2 cloves garlic

2 tbsps. pine nuts

Throw everything in a food processor or blender and blend until everything is incorporated, chopped up and mixed together. You will need to scrape down the sides a time or two while processing. Taste and adjust for flavour by adding more lemon juice and/or salt. We tossed this pesto with some butternut squash stuffed agnolotti pasta. I apologize for the photos! It really did taste better than it looks! Actually, it was delicious!

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2. Cilantro Pesto

(adapted from The Garden Grazer)

1 avocado

1 bunch cilantro

1/4 cup veg broth

3 green onions, chopped

2 cloves garlic, minced

juice from 1 lime

2 tsps. white wine vinegar

1 tsp cumin

1/2 tsp salt

Blend everything together in a food processor or blender until well combined and has the consistency of pesto. I just realized that I don’t have a picture of this pesto! Oops! Well, we tossed the pesto with assorted pastas and it was delicious every time.

3. Dill Pesto

(adapted from With Food + Love)

Okay, I do have pictures of this one!

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1 avocado

1 big bunch dill

1/3 bunch parsley

2 cloves garlic, minced

1/2 tsp salt

2 tbsps. fresh lemon juice

3 tbsps. pumpkin seeds

Combine all the ingredients in a food processor or blender and process, scraping down the sides a few times, until smoothish. We ate this pesto with gnocchi. Yum!

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A note about the font: This post was written in large, black, bold font for easier access by people with vision impairments.

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2 thoughts on “Pesto Three Ways

  1. bscartabello says:

    Oh, I’m a pesto girl. Thanks for sharing your ideas – cannot wait to try these varieties… esp the dill! xx Bianca

    • msokane says:

      Pesto, yum! I haven’t been eating pesto since I made the move to a plants based diet. I was thrilled to learn about replacing the oil and cheese with avocado. And it works so well. Focus on fresh ingredients and you can’t go wrong!

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