Hi You!
Last week I posted a deeeeelicious recipe for green pesto chips. I used coconut oil and … truth? … I try not to re-make any of my recipes after I’ve made them twice for this blog. Gotta keeping moving on … I weakened and have stocked up to make some more this week. They were just toooo good!
Late last week I had a request for a zucchini dish with pesto. I figured if we’re going to have zucchini with it, we may as add a few more vegetables into the vision!
So this is a mix of green AND red pesto!
The green pesto is the same as the recipe last week except you use pumpkin seeds instead of cashews. I did this because I know people with nut allergies and wanted to see how a seed pesto turned out. Oh ho diddly ho. It was diddly fabulous too!
Here’s the recipe for today: (Make any of these 3 pestos sauces, slavver it over ANY number of vegetables and roast them) I ate the remains raw the next day. It’s all great!
Red Pesto Sauce
Gather Your Goodies
Vegetables
Use whatever you fancy! For this recipe I used a little sweet potato, red and yellow peppers and some courgettes.
Cut them all into thick strips.
For the Pesto
1/2 Cup Sun Dried Tomatoes (dried, not from oil) (soak these in boiling water for 10 minutes so they soften and rehydrate)
1/2 Cup Sunflower Seeds (raw)
1/2 Cup Fresh Basil (pressed down into the cup so it’s good’n’full)
1/2 Medium Clove of Garlic
1/8 Cup Coconut Oil
1 Tbspn of Apple Cider Vinegar
It’s Action Time!
Set your oven to 160 degrees C (fan oven) 180-190 conventional oven.
As with the green pesto sauces, this is thick, rather than super oily. You’re looking to get the sauce to stick to your veg and if it’s really oily, that won’t happen.
Blend all your ingredients together bar the seeds. Add those in at the end and don’t worry if they don’t chop up too much. They’ll work brilliantly whether whole or a little choppy.
Making this small a volume, I use a very small blender. Chunky works well, so don’t worry if it doesn’t blend finely. If you double this recipe, you can use a food processor and the mixture will become smooth very easily.
Wash/chop/cut your vegetables into strips.
Place onto a baking tray in rows and press the pesto into the veg (I used a red and a green seed pesto for this recipe). I found that it’s best to line the underside of peppers with the pesto; while the mixture stuck beautifully to a couple of sides of the potato. Yummyyy! Gives you more to enjoy. 😉
Bake in the oven for 15 – 25 mins, depending on the veg you choose. If you use potatoes, check this recipe for pre-cooking them.
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See you soon … 🙂
