Tuesday, September 23, 2014

Vegan Basil Pesto + Roasted Veggie Recipe

Yummy Dinner

*Roasted Sweet Potato and Parsnips Ingredients:
2 sweet potatoes peeled chopped
2 parsnips peeled chopped
1/2 red onion (optional)
1-2 tbs extra virgin olive oil
Sea salt
freshly ground black pepper
4 tbsp basil pesto
1 tsp grated lemon zest
1 tbsp fresh lemon juice (optional)

Preheat oven to 425 F. toss veggies with olive oil, season with salt and pepper to taste. Bake about 25 minutes, until golden and tender, turning once or twice. Let cool a little bit. Mix pesto with lemon zest and juice (optional). Drizzle 2-3 tablespoons over sweet potatoes, serve the rest alongside.

*Vegan Pesto:
2 cups fresh basil
1/2 cup walnuts or pine nuts
1 to 2 cloves garlic, roughly chopped
1/2 cup extra-virgin olive oil
Sea salt
freshly ground pepper
1 tsp lemon juice
3 tbs nutritional yeast

Place the basil, walnuts or pine nuts, and garlic in a food processor fitted with the S blade. Pulse to combine, until the mixture is coarsely ground. Turn the motor on and drizzle the olive oil in a thin stream. Add the sea salt, pepper, lemon, and nutritional yeast, and pulse a few more times to combine.

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Intention and Testimonials

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