Sunday, December 20, 2009

peculiar pesto

pesto perhaps in name only, this neat-o concoction is the result of a walnut pesto experiment gone awry. the original recipe called for white bread and walnuts; add some cashews and substitute pumpkin pound cake for the white bread and you've got yourself a seasonal treat.

Pumpkin Pesto

1/4 cup almond milk
1 cup pumpkin pound cake, crust removed and cubed
1 clove garlic, crushed
1/2 cup walnuts, toasted
1/2 cup cashews, toasted
1/4 cup parmesan cheese, grated
1/4 cup extra virgin olive oil
2 TBS pumpkin seed oil
1/2 cup parsley, chopped

1. soak the pumpkin pound cake in the almond milk.

2. combine, garlic, cashews, walnuts, parmesan, moistened pumpkin pound cake, and extra virgin olive in a food processor. pulse until smooth, then go full blast and drizzle in the pumpkin seed oil. taste. season. reserve.

perfect w/ gnocchi or ravioli. impress friends and family this holiday season w/ your cooking prowess!

© 2009 c. c. villani @ "mission: insatiable" -

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