Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Mexican Pesto

Pasta - Sauce - pesto - -

INGREDIENTS

1 bunch of fresh cilantro and a little parsley
As much garlic as you can stand (I used a whole head)
Olive oil (the best you can afford - it makes a difference)
Lime juice (just enough to get the acidic flavor)
Pepitas (pumpkin seeds)
A few jalapeno peppers
Salt and pepper to taste

METHOD

Toss everything but the oil into food processor, whiz it up into a smooth consistency. Slowly add the olive oil while it whizzes.

NOTES

One way to use is to liberally smear some tempeh pieces with it and let it sit overnight. Wipe off the excess and slowly brown the tempeh in a little olive oil. Serve it with whole wheat angel hair pasta tossed with some of the excess pesto, and the usual assortment of steamed veggies.

I think that would be nice with tofu, too.

You can vary the ingredients of this to make it taste however you want (e.g. leave out the parmesan or substitute vegan parmesan; use cilantro rather than basil; use pecans or any other nut - I like it with pistachios - rather than pine nuts; etc.).

Here's one of my most recent experiments (Mexican-inspiration). Sorry I can't give you precise measures. I never measure anything.

posted by The Usual Suspect

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