Have you met my pesto recipe? Meet my pesto recipe. Like most of the things I make, it's super easy and SO good. Also, less fat than most.
PECAN CILANTRO PESTO
2 cups raw unsalted pecans (you can also use walnuts)
1 bunch fresh cilantro, washed (if you are a cilantro hater, you can just as easily use spinach)
2-3 cloves of garlic
1/4 cup olive oil
Salt to taste
How easy is this? Put the pecans in a food processor and grind until they are very finely chopped. Cut the stems off the cilantro and stuff the leaves into the food processor, along with the garlic. Grind that until it's all very finely chopped. Add salt and being to drizzle in the olive oil while the machine is running, until it's all combined. Now add water until you have the consistency you like. Presto, pesto!
I like to use this pesto as a basis for mini veggie pizzas --- I make mine with whole wheat naan, Italian style seitan, and a big pile of veggies --- but since I had some leftover after a couple of mini pizza nights, it was time to turn to a more creative use. And thus you get
PESTO QUICHE WITH CHARD, MUSHROOMS, AND ONION
Stay with me. I know it sounds kind of gross. I promise it's not. Seriously, there's only one piece left and I just made it today.
1 whole wheat pie crust
1 bunch Swiss chard, leaves only, washed and chopped
1 small sweet onion such as Texas 1015, chopped
2 tbsp olive oil
4-5 large Shitake mushroom caps, chopped
1/2 cup almond milk
1 cup shredded part skim mozzarella
1/4-1/2 cup pesto
Salt to taste
Preheat oven to 350F.
Sautee the onions in the olive oil on medium heat with a little salt until they are soft and fragrant. Add mushrooms and cook until soft. Add chard in handfuls, turning the mixture over so the chard is on the bottom, until it cooks down and becomes soft.
Meanwhile, spread about 1/4 - 1/2 cup pest on the bottom of the pie crust. Beat the eggs and almond milk together; add cheese. You could also mix the pesto in with the egg mixture.
When the veggies are all cooked, spread in pie crust and pour the egg mixture over it.
Bake at 350F for 30 minutes or until a toothpick in the middle comes out clean. YUM!
Tomorrow is Farmer's Market Day and I can't wait to see what goodies I'll find ... and what recipes I'll come up with to play with all the delicious ingredients!