I'm sure you all know, at the very least more or less, how to make pesto. This is just to remind you that pesto is always a good idea: for a quick pasta dinner, as an addition to a sharing platter, on what to do with herbs from your garden.
Traditional Ligurian pesto is made with basil, but I went for a blend of different herbs: basil, thyme, oregano and a bit of rosemary and mint. I skipped parmesan, but kept pine nuts from the original recipe. Feel free to experiment with herbs and nuts - try almonds, cashews, pumpkin seeds or walnuts.
Recipe: Vegan pesto
one cup fresh herbs: basil, thyme, oregano, rosemary, mint
1/2 small clove of garlic
3 tbsp pine nuts, roasted on a dry pan
1/2 cup olive oil
1/2 tsp soli morskiej
Blend all the ingredients to a smooth paste using pestle and mortar or a food processor.
Feel free to add more olive oil, depending on what kind of consistency you like.
If not using immediately, place the sauce in a jar, top with a layer of oil and refrigerate until needed..
Diet-friendly, no flour, no gluten, no guilt. I have no intention of claiming that cauliflower crust is a perfect imitation of classic pizza dough with flour and yeast. It's different. And it's better.
Recipe: Tomato sauce
one onion, diced
2 garlic cloves, thinly sliced
4 tomatoes, scalded, peeled and diced
1 tsp. of sugar
sea salt and freshly ground black pepper, to taste
2 tbsp. of olive oil
Heat the olive oil, add onion and garlic and cook until soft and golden.
Add tomatoes, season with sugar, salt and pepper. Bring to boil.
Simmer over medium heat until the sauce thickens (30-40 minutes), stirring every now and then.
Recipe: Cauliflower crust
one medium cauliflower
1/2 cup of grated parmesan
1/2 cup of grated mozzarella
one large egg
Using a food processor, blend cauliflower florets until pureed. Lightly steam the cauliflower for 3-4 minutes. Set aside and let cool.
Use a cheesecloth to squeeze the excess water from the cauliflower.
Transfer to a bowl and combine with parmesan, mozzarella and a whisked egg.
Recipe: Cauliflower crust pizza
a few cherry tomatoes
a few thick mozzarella slices
a few leaves of fresh basil
Spread the "dough" into one large pizza on a parchment-lined baking sheet.
Bake at 200C for about 15 minutes.
Top the pizza with tomato sauce, cherry tomatoes and mozzarella slices. Bake for another 10 minutes.