8/12 Green Tomato Pesto
Image Courtesy of 4seasonsgreenhouse.net
The necessity to use the abundance of green tomatoes we had, the desire for a quickie meal and the love of all things green were the collective inspiration for this dish. We threw everything in the food processor, boiled pasta, wilted kale and had a stunning meal.
Photo By: S. Duquet
Green Tomato Pesto
By: S. Boulton
Ingredients
3 C cut green tomatoes
1/4 C low sodium green olives
1 packed cup of fresh basil
1 C chopped mild green pepper
2 small cloves of garlic
1/8 tsp white pepper
1/4 tsp garlic powder
2 Tbsp nutritional yeast
Make It Happen
~Put all ingredients into your food processor and pulse until you reach your desired consistency. Ours was chunkier than pesto and slightly less chunky than salsa.
~Toss with hot pasta and serve
Photo By: S. Duquet
~We topped ours with wilted kale for an added nutritional boost.
The flavor was fresh with a lemony note. It was truly unlike any pasta dish I have ever enjoyed. The olives infused a perfectly salty hint without added sodium and a succulent depth without any oil. It was the kind of dish that you would expect to see from an eclectic Italian Bistro in a foodie city. The fantastic thing is that you can make this any night of the week with inexpensive, seasonal ingredients. It is an abundantly healthful unexpected departure from your average pasta dish. The flavor is most assuredly Summer.
Have a delicious day.
Tags: compassionate eating, cooking with herbs, dairy free, E2 Diet, Engine 2 Diet, going veg, green tomato pesto, green tomato recipe, Meatless Monday, Meatless Monday recipe, plant based diet, plant strong, seasonal cooking, seasonal recipe, trying vegan, trying vegetarian, vegan challenge, vegan experience, vegan pasta dish, vegan recipe, vegan transition, vegan wannabe, vegetarian recipe
