This week we made some sweet and savory spreads to accompany the wonderful gluten free bread from the Silly Yak bakery.
The breads we sampled were spinach and feta, cinnamon swirl, and holly’s health bread
Fresh Basil Pesto
- 2 cups fresh basil leaves, packed
- 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
- 1/2 cup extra virgin olive oil
- 1/3 cup pine nuts or walnuts
- 3 medium sized garlic cloves, minced
- Salt and freshly ground black pepper to taste
1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Adapted from: http://www.simplyrecipes.com/recipes/fresh_basil_pesto/
- 2 cups of almonds
- 2-3 teaspoons of walnut oil (I used 3!)
- ½ teaspoon of sea salt
- 1 tablespoon of raw honey (melted, can be omitted to be vegan)
- Place 2 cups of your almonds in the food processor.
- Cover and push “on” to start processing. Process for about 12 minutes.
- You will need to scrape down the sides at the beginning, to make sure every little part gets processed.
- In the middle of the process (around minute 8) your mixture will turn into a ball, but don’t worry, just let it take its course. Keep on processing when this happens.
- Add in 2-3 tablespoons of walnut oil at this point (8th minute). You can add the oil as the almonds are processing.
- Once you get a buttery consistency (minute 12), stop the food processor and add 1 tablespoon of honey and ½ teaspoon of sea salt. Process until these two ingredients incorporate. (This final step can be skipped and still get a delicious result!)
Hummus in a Blender
- 3 cups cooked chickpeas (or 2 15-ounce cans, 1 drained)
- 3/4 to 1 cup water or chickpea cooking broth(or the liquid from 1 can of chickpeas)
- 2 to 4 cloves garlic, peeled
- 2 tablespoons tahini (or 4 tablespoons sesame seeds)
- 2 to 4 tablespoons fresh lemon juice
- 1/4 to 1 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/8 to 1/2 teaspoon chipotle chili powder or cayenne pepper
- Salt to taste
Place all ingredients except salt in the blender in the order listed, using the smaller amounts. Start the machine on low and increase speed to high. Use the Vitamix plunger to break up air pockets and push chickpeas toward the blades, if necessary. (Other blenders: Stop and use a spatula to do this.) If the mixture is too thick, add additional water a little at a time. Turn up to the highest speed and blend for a few seconds until hummus is completely smooth.
Store hummus in a sealed container in the refrigerator. It’s best after it’s had a chance to rest for at least an hour, but use within a week.