Pesto is one of my favorite summer treats and with the abundance of basil and greens I end up using pesto on everything! This spread is delicious and makes a ton so you can share it with your friends or freeze it for those winter months when you crave green.
I am not a huge fan of pine nuts but I always have raw sunflowers around for salads and home made trail mix so I used them in this recipe and with kale added this pesto becomes a great source of iron and nutrients! Try adding hemp seeds or a bit of spirulina to boost it even more.
Try this pesto on grilled cheese, fish, pizza, bagels, eggs or my favorite baked with cheese for a yummy chip dip!
What you need
1 c raw sunflower seeds
1 large bunch of kale
1 cup of basil, this was 2 bunches for me
1/4 c olive oil
1/2 c shredded asiago cheese ( you can use parmesan too I just prefer asiago)
1/4 c water
salt to taste
How to make it
put sunflower seeds in blender or food processor and pulse until ground to a powder
chop up kale, removing the spine ( the large hard part in the middle of the leaf)
add kale and olive oil to blender and pulse, add a bit of water as needed to get it to blend
add basil and cheese and any more water if needed and blend until smooth
you may have to stop the blender and push the pesto down and mix it up every few seconds
add a bit of salt to taste
store in a freezer bag in heh freezer or in a Tupperware in the fridge.
*For pasta sauce add water and more olive oil to make it a bit thinner .
I call this the “hurry up and get in the over before someone cries or breaks something” crust
It was Pi day yesterday and even better it was super warm and sunny. At first I planned to just make chocolate hazelnut milk ice cream ( recipe tomorrow) and sit in the sun, but after some peer pressure and a case of the hungries I caved and made a deep dish pizza.
This is my favorite go to recipe for pizza, it is super easy and quick to make and comes out light and fluffy and perfect in every way. I adapted this recipe from Edible Wasatch’s summer pizza recipe but took out the white flour, added some more wheat flour and yeast and made some changes to the crust. If you like a more traditional bread like pizza crust and not a super airy one like this then try theirs out, its delicious!
My garden sauce is a prefect way to use up some veggies that may be going bad soon, I like to make this sauce in big batches ( this recipe makes 8 cups) and freeze it in freezer bags to use for pasta or pizza later. Feel free to experiment and add any veggies you like, it’s a garden sauce so you can use anything from your garden!
Make 2 small thick crust deep dish pizzas or 1 extra-large thin crust pizza
What you need:
1.5 C warm water
2 tbsp olive oil plus extra for crust
2 tbsp honey
1 tbsp dry yeast
3 C whole wheat flour
2 tsp salt
a few tbsp of corn meal ( optional)
1 16 of organic tomato sauce ( so added spices )
1 6oz can of organic tomato paste
1 8 oz can of organic crushed tomatoes
** muir glen uses bpa free cans for their organic canned tomato products
handful each of basil & parsley
a few sprigs of rosemary & thyme
4 cloves of garlic
1/2 head of cauliflower
2 handfuls of spinach
1 package or 2 cups of mushrooms
salt to taste
How to make it
mix water, honey,oil, yeast and salt in a bowl until everything is dissolved together
slowly add flour until it forms a ball
knead for a couple of minutes to form a smooth ball
cover with plastic or a damp towel for 20 minutes
for deep dish split dough into 2 and stretch dough out until its slightly bigger than a 9 inch pie dish
lightly oil your pie dish and sprinkle with corn meal
press dough into dish and fold over edges to form a thick crust
for thin crist roll out all of the dough and press into a large baking pan or pizza pan
brush crust with olive oil and dust with coarse sea salt
add sauce, spinach (optional) and cheese
bake at 350 for 15 minutes or until cheese bubbles and crust s light brown on edges
you can double this recipe and freeze dough for months!
in a stock pot add a few table spoons of olive oil , chopped onions and garlic
cook garlic and onions until translucent
add veggeis, rosemary and thyme
mic and cook for a few minutes
add canned tomato sauce, paste and crushed tomatoes
let cook at a low boil for half an hour
add everything to a blender
add basil and parlsey and puree
return to pot and cook for another half hour
after you use some for pizza, let cool and add to freezer bags and freeze for later, it will be good for months