Tag Archives: Pesto

Herbed Avocado Pesto

Herbed Avocado Pesto

I ate this delicious pesto over kelp noodles, wrapped in romaine leaves with tomatoes and sprouts. Britney ate her portion in a sprouted grain tortilla with arugula, onion and manchego. Yum.


1-2 small zucchinis
2 ripe avocados
2 cups basil
2 cups arugula
1 cup parsley
juice of a lemon
3-4 cloves garlic
1/4 cup chopped red onion
Himalayan sea salt and cayenne, to taste

Blend in food processor to desired consistency.

Avocado Pesto Pasta Wraps


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Filed under Avocado Based, Recipes

Raw Kale Pecorino Pesto

Yesterday I intended to post in “What I Ate Wednesday” style…and then I realized my commute was catching up to me and that I left my camera cord in Seattle by mistake! So I dug into my “Emergency Backup Recipe Stash” and pulled out this deliciousness to share:


1 bunch fresh kale
3 oz raw pecorino romano (sheep cheese!)
1 clove garlic
1/4 tsp olive oil
1 tsp oregano
salt and pepper to taste

Remove kale leaves from stems and discard stems (or save them for your juicer). Shred cheese. Place all ingredients in food processor and blend to your desired pesto consistency.

I ate mine on lettuce wraps with red bell pepper slices!


Filed under Goat Cheese, Recipes

Living Thanksgiving Menu Day Four – Avocado Pesto Stuffed Mushrooms

I was concerned when experimenting with these that avocado would not dehydrate well. I pictured the possibility of brown, stale mush filling the tasty mushroom cups but I couldn’t have been more wrong! I tried several versions but the one I was really hoping for turned out great, perfectly warm and savory.


2 avocados
3 cups basil
juice of 1-2 limes
a sliver of jalapeno
1 clove garlic
salt and pepper to taste
2-3 dozen button mushrooms, depending on if you want leftover pesto (I did!)

Blend everything but the mushrooms in a food processor until smooth and creamy. Remove stems from mushrooms and fill with pesto. You can use a dehydrator set at 115 if you have one or (like I did as my dehydrator was full of an attempt at raw bread) set your oven on the lowest heat, crack the door, and leave for 5 hours. The result should be a dried outside and a warm and yummy inside.

Dorian and I agree, ovens make the best space heaters 😉 He spent all five of the dehydrating hours huddling his hairless cat self right at the door of the oven. I was equally horrified that he’d cook himself and amused at his adorableness.

I’m loving seeing what other bloggers are planning for their holiday meals, although it doesn’t make the Living Thanksgiving list I’m super excited to be trying this with some very dark chocolate in the near future.

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Filed under Avocado Based, Recipes

Carrot Greens Pesto

When I eat apples, I like to eat the whole thing. Core, seeds, and all. Same goes for watermelon, no seed spitting for me, I even love the rind! Pretty much if I find out its edible, I’ll eat the whole thing (much to my girlfriends initial horror I think ;). That said, I’m not always sure what’s edible! I was recently excited to discover (thanks, Google…) that the long and lovely greens that you’ll see on the top of carrots at your Farmers Market are delicious (or “nomalicious” as I like to say) for eating. I’ve had them in salads and sautes which are equally yummy, but today I would like to present to you…
Carrot Greens Pesto.

1 bunch carrot greens
1 ripe avocado
1 clove garlic
salt and pepper to taste
a bit of water for blending.

Blend until creamy in food processor.

Eat with carrots.

So simple.


I’ve been playing around with some of my CCK recipes (40-ish down! Heaps to go!) and turned the Breakfast Peach Bake into a tasty, almost raw dessert. I replaced the cereal with raw soaked buckwheat and just mixed everything else right in.

Does anyone else like to raw-ify, veganize, or otherwise modify tasty looking recipes? I find myself doing it quite a bit with generally good results. While I’m asking questions, please tell me somebody out there likes to eat entire pieces of fruit, leaving nothing for the compost pile. Any other adventurous fruit eaters?

Two weeks down in the Vegan Mofo, I’m immensely enjoying all the other bloggers out there and will be posting a list shortly of all my favorites.

Happy Saturday, I’m off the the Farmers Market!


Filed under Avocado Based, Dressing, Recipes

Triple Threat Pesto Stuffed Cucumbers

Triple Threat Pesto Stuffed Cucumbers

I love rainy days off where I have nothing to do, nowhere to go and can spend countless guilt-free hours being creative in the kitchen. Below you will find the results of my afternoon at home.

Edamame Avocado Pesto:

3/4 cup shelled edamame
1/2 ripe avocado
1 Tbsp. soy sauce
a big handful of basil
1 clove garlic, minced
black pepper, to taste
your favorite hot sauce (I really love Trader Joe’s Chili Pepper Sauce)

Carrot Olive Pesto:

1/2 lb. carrots, peeled and boiled until soft
2 cloves garlic, minced
a big handful basil
1/2 cup pitted kalamata olives
2 Tbsp chopped onion
salt and pepper to taste

Wasabi Arugula Pesto:

a big handful Trader Joe’s Wasabi Arugula
1 Tbsp olive oil, more for blending if needed
salt and pepper, to taste
2 Tbsp pine nuts or cashews, optional

Take four cucumbers and cut them into about six chunks each. Scoop the seeds out to create a little bowl in each chunk leaving just enough cucumber at the bottom to hold the filling. Blend the three pesto variations in a food processor and fill the cucumbers.

Chocolate Covered Katie's Coconut Butter Melties


Filed under Recipes, sushi

Creamy Baked Zucchini Pesto over Kelp Noodles


2-3 zucchini’s, chopped and baked til soft and dry

1 cup basil

1 clove garlic, chopped

3 oz. sheep pecorino, shredded

2-3 drops stevia

juice of half a lemon

salt and pepper to taste


Place all ingredients into food processor and blend til smooth. You may need to add water for blending. Serve over kelp noodles with cherry tomatoes.
My very favorite dessert: Slow Roasted Beets, Cheese and Dark Chocolate.

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