Pesto without Nuts! Delicious

Since pesto is made with nuts I have never had the chance to try it.  I love herbs and pasta though so I was determined to find a way to enjoy pesto.  I found this recipe on Epicurious.com and tried it.  Its great!  I happen to love cilantro so the cilantro in the recipe works for me but many people are not fans of cilantro.  You can substitute parsley if you prefer the taste of that herb.  Or if you love arugula like I do you can use that or spinach.  You can substitute sunflower seeds if you're not a fan of pumpkins seeds.  Pesto needs the crunch of a seed or nut and some kind of green leafy herb or vegetable.  I sometimes add parmesan cheese as well.  And pesto is not just for pasta.  You can put it on sandwiches, chicken and fish.  Because I am allergic to eggs I also use it to replace mayonnaise on a sandwich.  It has tons of uses and is super delicious!

 

Pumpkin Seed Pesto

Makes about 21/2 cups                                  Active time 20 minutes

Ingredients

     

• 6 tablespoons extra-virgin olive oil
• 2 cups unsalted hulled (green) pumpkin seeds
• 3 garlic cloves, minced
• 1/2 cup water
• 1 cup coarsely chopped fresh cilantro
• 4 scallions, chopped
• 3 tablespoons fresh lemon juice, or to taste

Preparation

Heat 2 tablespoons oil in a large heavy skillet over moderate heat until hot but not smoking, then cook pumpkin seeds with salt and pepper to taste, stirring constantly, until seeds are puffed and beginning to pop (some will brown, but do not let all of them), about 4 minutes. Add garlic and cook, stirring, 1 minute. Transfer to a plate and cool completely.
Pulse seed mixture in a food processor with water, cilantro, scallions, and remaining 4 tablespoons oil until mixture forms a coarse paste (not finely ground). Transfer to a bowl and stir in lemon juice and salt and pepper to taste.

http://www.epicurious.com/recipes/food/views/Pumpkin-Seed-Pesto-104569

Best Chocolate Cake Recipe

One of my favorite things to do is cook.  This recipe is a family favorite.  Although I have never eaten a cake made with eggs, friends and family find this cake to be even more delicious.  It is moist and tasty.  You can make this cake in two 8 inch pans as well for a double layer cake.

 

Eggless Chocolate Cake

Makes 1 - 9x13 inch cake pan         

Makes servings USMetricAdjust Recipe (Help)

• 4 1/2 cups sifted all-purpose flour
• 3 cups white sugar
• 1 cup unsweetened cocoa powder
• 1 cup vegetable oil

• 3 cups water
• 3 teaspoons baking soda
• 1/2 teaspoon salt
• 3 tablespoons vanilla extract

  

                                                                   

ADVERTISE WITH US

ADVERTISEMENT

Directions

1. Preheat oven to 350 degrees F (175 degrees C), grease and flour a 9x13 inch pan.
2. In a large bowl, sift together flour, cocoa powder, soda and salt. Add sugar and mix together.
3. Add oil, water and vanilla and mix thoroughly.
4. Pour into a 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 1 hour or until toothpick inserted in center comes out clean.

Yummy!  Rather than focusing on the negatives of allergies I am going to spend time helping you enjoy food.  Cooking can be fun and eating is even more fun!