Hola everybody, hope you are enjoying your easter weekend! Or Semana Santa as we call it in Mexico. Today this garlic free pesto goes out to a dear friend that has allergies with all kinds of nuts (except macadamia), veggies, garlic and onions, wheat, corn and other allergens related to his disorder: IBS (Irritable Bowel Syndrome). I’ve thought about the importance of creating menus for people that have allergies. I want to show that with proper use of spices, vegetables, and cooking methods, you can still enjoy a delicious and creative meal and I am more than happy to showcase that in my recipe index. So here you go with this delicioso vegan and gluten free pesto to enjoy for any occasion, please share with any family or friends that would appreciate it! Salud!
Vegan Macadamia Pesto
1/2 cup olive oil
1 cup kale, chopped
2 cups basil, chopped
3/4 macadamia nuts, preferably soaked for 20 minutes
1/2 lemon juice
1 tbsp olive oil
2 large zucchini
Spiralize the two zucchini with your GEFU Spiralizer and set aside. In a food processor add 1/2 cup of olive oil, kale, basil and the lemon juice. Drain the macadamia nuts and add them as well. Add salt and pepper to taste, and blend in short pulses to mix everything to a smooth but chunky consistency. If needed add a bit more olive oil to mix better.
Heat 1 tbsp of olive oil in a pan at a medium high heat and add the spiralized zucchini. Lay out flat to make sure it all cooks together evenly. Stir a occasionally for 3 minutes with and fold the pesto sauce. Cook for 30 seconds or a minute and serve immediately. Garnish with fresh basil and fresh cracked pepper.