My basil plants are growing like weeds. Pretty, aromatic weeds that is. So, time for pesto! To accompany the pesto, I baked some crostini and made a cannellini spread. I call this "wine bar at home" food, like the small plates you might enjoy while out for a cocktail. If it's too hot to crank on the oven, use endive leaves as dippers and fresh bread.
2 cups fresh basil, packed
3 large cloves garlic
1/4 cup pinenuts
1/4 cup nutritional yeast
1/3 cup extra virgin olive oil
salt to taste
extra oil to float on top stored pesto to retain color
Combine basil through nutritional yeast in food processor until it forms a coarse paste. Slowly add extra virgin olive oil and pulse until combined. Stir in salt to taste. Before storing in the refrigerator in a covered container, pour a little extra oil on top to retain color.
1 vegan baguette, sliced on a slight diagonal into 1/4-1/2 inch thick slices
extra virgin olive oil
Preheat oven to 400 degrees. Brush both sides of bread slices with olive oil. Place on baking sheet. Bake for about 9 minutes, then turn slices over and bake about 9 more minutes until lightly browned. Let cool on wire rack. These will store in a covered container in the refrigerator for a couple of weeks (I guess. Who can keep them around that long?) Best eaten at room temp.
3 cloves garlic
1 can cannellini beans, rinsed and drained
1 Tablespoon Little Pleasures Smokehouse Onion Dip Mix
juice from 1/2 lime
1/4 cup extra virgin olive oil (did I really use that much oil? Next time I'll try 1-2 Tablespoons)
salt and pepper to taste
Pan roast the garlic cloves by removing outer paper skins; don't peel. Put them in a skillet over medium heat and cover. Shake occasionally. Cook until soft, about 5 minutes. Let cool then peel.
Combine all ingredients in food processor until smooth.