{"id":1428,"date":"2015-11-14T15:50:19","date_gmt":"2015-11-14T21:50:19","guid":{"rendered":"http:\/\/vegetatingwithleslie.org\/?p=1428"},"modified":"2017-09-12T18:13:08","modified_gmt":"2017-09-13T00:13:08","slug":"vegan-spinach-pesto","status":"publish","type":"post","link":"https:\/\/vegetatingwithleslie.org\/?p=1428","title":{"rendered":"Vegan Spinach Pesto"},"content":{"rendered":"
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Vegan Spinach Pesto on Homemade Challah with Tuscan Bean Soup<\/figcaption><\/figure>\n

OK, I’m in love. I made a Shabbat dinner for our scholar-in-residence weekend, and the visiting scholar was the first (and only) female rabbi in Italy. Of course I decided to make an Italian inspired dinner. Of course it had to include pesto.<\/p>\n

Now I used to make a number of dishes with a delicious organic pesto I found at Costco. If you know me, you know I use almost no commercial food products, but this one passed muster with me since it was organic, had few ingredients, none that were unpronounceable and none that I didn’t recognize as real food. Then I started working on this vegan thing. Couldn’t use it.<\/p>\n

In researching for this meal, I found the following recipe in Pinterest, provided by Baker by Nature<\/a>. \u00a0I enjoyed the preview you see here — with a bit of my homemade Spelt Challah<\/a> and some of the Tuscan Bean Soup I made for the dinner. The recipe didn’t use the requisite Parmesan cheese, and I was a little uncertain, but the result was, nonetheless, amazing. I couldn’t get enough. I hated to have to use the quart I made for the dinner and can’t wait to make my own quart to consume at home! \u00a0Oh, I doubled the recipe to get a quart.<\/p>\n

It does occur to me that I didn’t miss the cheese partly because of the extra virgin olive oil (use a good one!) and partly because of the pine nuts, a traditional part of this recipe. Those pine nuts are ridiculously expensive, though. I may try it another time with peeled almonds or perhaps raw cashews (cashews because, like pine nuts, they are soft and rich). For now, tho, this is how I made it, and it’s wonderful!<\/p>\n

Vegan Spinach Pesto<\/strong><\/p>\n