so, after we got back tonight from our own mini vaca, i used what i had from the garden and leftover in the fridge and made this: Basil Sunflower Seed Pesto with Peas and Spaghetti Squash.
here are the instructions provided by the herb class. what i used for mine is bolded.
1. choose an herb- with food processor running, drop 2 cloves of garlic in feed tube and turn off machine. add 2 cups packed fresh herbs, any of the following.
-basil, parsley, tarragon/oregano/mint/rosemary (cut all of these last four with parsley or something because they are very intense)
2. choose a nut- add to food processor bowl 1/3 cup toasted nuts
-pine nuts, walnuts, hazelnuts, pistachio, pecan, cashews, sunflower seeds
3. select a cheese- add to food processor bowl 2/3 cup shredded cheese
-parmigiano reggiano, pecorino, provolone, asiago, (or dairy alternative- i just mixed a little coconut milk cream in to make a creamy pesto sauce)
4. add an oil- turn on food processor and pulse several times to chop and blend above ingredients. while running, add 1/2 cup oil to form a paste
-EVOO, sunflower oil, safflower oil, almond oil, walnut oil
5. flavor your pesto- add one or several seasonings to taste. pulse several times to mix thoroughly.
-lemon zest, salt, pepper, cracked red pepper, oil-packed sundried tomatoes, green olives, capers
6. i then sauteed it for a while with the (already cooked, left-over) peas and spaghetti squash and served hot sprinkled with some nutritional yeast (yummy nutty cheesy flavor packed with B vitamins and other good stuff). if i'd had the time and the stuff on hand, spinach, onions, mushrooms, and other squashes all could have been good, too. i served it over the spag squash instead of pasta, although lately i've been using quinoa and brown rice pastas and feeling good about serving/eating it.
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