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Pesto
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan)
1/2 cup extra virgin olive oil
1/3 cup walnuts (chopped)
2 medium sized garlic cloves, minced
Salt to taste
Directions:
To prepare the pesto:
In a blender, combine the basil and walnuts and blend until basil and walnuts are mixed. Add the garlic and blend. Slowly add the olive oil while the blender is running. Stop to scrape down the sides of the blender with a rubber spatula. Add the parmesan cheese and continue blending. Add a pinch of salt to taste.
To prepare hummus:
Ingredients:
15 oz. can garbanzo beans (chickpeas) drained, reserving 1/3 cup liquid
3 Tbsp. lemon juice
1/2 cup tahini (sesame seed paste)
1 clove garlic, minced, or 4 cloves roasted garlic, mashed
1/2 tsp. salt
1/8 tsp. pepper
Preparation:
Place beans and lemon juice in a blender and blend until smooth. Add tahini, garlic and salt. Serve with sliced veggies or asparagus.
Stir pesto and hummus together in desired amount per taste.
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan)
1/2 cup extra virgin olive oil
1/3 cup walnuts (chopped)
2 medium sized garlic cloves, minced
Salt to taste
Directions:
To prepare the pesto:
In a blender, combine the basil and walnuts and blend until basil and walnuts are mixed. Add the garlic and blend. Slowly add the olive oil while the blender is running. Stop to scrape down the sides of the blender with a rubber spatula. Add the parmesan cheese and continue blending. Add a pinch of salt to taste.
To prepare hummus:
Ingredients:
15 oz. can garbanzo beans (chickpeas) drained, reserving 1/3 cup liquid
3 Tbsp. lemon juice
1/2 cup tahini (sesame seed paste)
1 clove garlic, minced, or 4 cloves roasted garlic, mashed
1/2 tsp. salt
1/8 tsp. pepper
Preparation:
Place beans and lemon juice in a blender and blend until smooth. Add tahini, garlic and salt. Serve with sliced veggies or asparagus.
Stir pesto and hummus together in desired amount per taste.
