In all honesty, I was not very prepared for this month's Recipe Redux challenge.
I planned on having the recipe created and photographed weeks ago, but one thing led to another and I got a bit behind.
At first I had the idea for seed-infused popsicles, but was informed that we own no ice pop molds.
I know, the blasphemy!
My next idea was seed-encrusted fruit (specifically peaches), but that plan fell through as well.
We are trying to go through what we have- and not buy any more- so that we don't have to throw away spoiled produce after vacation.
I have been distracting myself with planning and packing for my upcoming trip...and therefore not giving as much time to cooking or "uncooking" as I would like.
Despite all this, I managed to make the most of the circumstances. Often times limited resources can cause me to be more creative. I must learn to work with what I have.
Herbs... and lots of them. Growing all over my yard.
That's how I decided upon pesto for my next recipe.
I (obviously) ditched the parmesan in favor of a vegan version.
Then I decided to add some sesame seeds. They keep with this month's Recipe Redux theme and add a nice nuttiness to the sauce.
I slather it on everything from bread to corn. Mix it into pasta. Spoon it over veggies.
It never gets old!
- 1 cup packed basil
- 1 cup packed parsley
- 1/4 cup sesame seeds (soaked overnight and drained)
- 3 tbs. olive oil
- 2 cloves garlic
- 1/2 tsp. sea salt
- Place sesame seeds in food processor and pulse several times
- Add basil and parsley and continue to blend, scraping down the sides as needed (note: I could not fit all the herbs into the processor at once. It is easier to add a little at a time so that the leaves can be broken down more efficiently)
- Add remaining ingredients and blend until the herbs have become pretty liquid-y and the oil has taken on a green hue (it helps to add the oil intermittently between pulses rather than all at once)
Recipe makes 10 servings