pesto – ORGANIZED CHAOS

Spinach-Basil Pesto

September 15, 2015Leave a comment

-1 large handful of spinach
-Pick as much Basil as you can pull off your basil plant (I can usually fill my blender)
-2/3 cup of olive oil
-¼ cup almonds
1 tbs nutritional yeast
1 garlic clove
(add water as need to thin out sauce)

Throw all ingredients in blender.
Blend until smooth.
Use on pasta, spaghetti squash, pizza

For Spaghetti Squash
1 Spaghetti Squash
1 Tbs olive oil

Pre-heat oven to 400′
Cut squash horizontally in half.
Drizzle olive oil on each half. Place on baking sheet.
Bake 40 minutes.
Once cook, let cool slightly. Then using a fork scrape the squash to pull the “noodles” out.

ENJOY!

Basil-Spinach Pesto pizza sauce

September 14, 2014August 7, 20152 Comments

For basil-spinach pesto sauce:

½ c. olive oil
1/3 cup nutritional yeast
1/3 pine nuts or slivered almond
2 cups of fresh basil (and a bit of spinach)
Seasoning to your liking (salt/pepper/garlic)

Mix all in blender and blend until smooth

Pesto and Veggie Deep Dish Pizza

September 14, 2014August 7, 20151 Comment

Ingredients:
1 pizza dough (Trader Joe’s sells a vegan whole wheat, or you can use this)
¼ cup pesto-spinach sauce
1 cup spinach
your choice of veggies: mushroom, onion, peppers, tomatoes, broccoli, zucchini- thinly sliced

Directions:

-Preheat oven to 400.
[If you choose, you can broil you veggie before hand: toss veggies in olive oil on a baking sheet, and broil for 4-6 minutes (@450) on the top rack (low/medium broil), tossing once for even cooking. Remove from oven and set aside.]

-Preheat oven to 450 degrees F.
-Spray the cast iron skillet olive oil.
-Drop in your dough and press it down into the pan, pushing it up around the sides about an inch
-Spoon your sauce onto dough and spread around to edges
-Next start layering your veggies: I choose diced onion, spinach, and red, yellow, and orange bell peppers.
-Bake for 25-30 minutes, until the crust is golden brown and the sauce are bubbly. Let rest for 5-10 minutes before cutting, then serve.

Zucchini Pasta with Avocado Lemon Basil Pesto

July 20, 2014August 7, 2015Leave a comment

Zucchini Pasta with Avocado Lemon Basil Pesto

Sauce:

1 ripe avocado
½ cup basil
1 Lemon, for juice
1 Tbs Oregano
Thyme
¼ cup Water (or more if needed)

Pasta:
3-4 Zucchini

Using Blender (Vitamix) blend together all ingredients. Add more water if needed, until you get the consistency you desire.
For pasta you will need a Veggetti (this can be purchased at Bed, Bath and Beyond).
Simply stick one end of zucchini through the Veggetti and rotate creating long “noodles”. Boil water, throw in your noodles, and boil for 1 minute. Remove from heat and rinse. Drizzle sauce over your cooked zucchini pasta and enjoy!

If you’d like, you can add more veggies to the mix, such as sliced grape tomatoes.

[Leftovers can store in fridge for a day or so]