I know it’s been some time since I last posted. I’ve really been making an effort to not push myself too much, since every time I do, I seem to suffer some sort of health setback. I was feeling pretty good, though, until I started a new medication to hopefully wipe out what’s left of my Lyme. I was told by many people that this med (Flagyl), when used for Lyme, is no joke and that I would definitely be feeling its effects. So I was pleasantly surprised when I started taking it and felt fine for a few weeks. I guess that was the honeymoon period, though, because ever since then I’ve been noticing a huge increase in my symptoms — constant stiff necks, night sweats, fatigue and word retrieval problems, to name a few. Supposedly, this is all good, as it means the medicine is doing its job. But it’s not good for me in terms of living an active life, let alone keeping up the pace of this blog while trying not to be a deadbeat employee at work! Eek.
For the above reasons, this recipe has been sitting in my archives, patiently awaiting some sort of post to go along with it. I swear, when I first made this, basil was actually in season and abundant. But if you live near a Trader Joe’s or Whole Foods, you should be able to still find fresh basil to make this recipe. This pesto has been a staple in my diet recently. Something about the nuts, miso and nutritional yeast combo make this taste so — dare I say? — cheesy that my mind at one point was wondering whether I’d somehow accidentally added Parmesan to my Vitamix. Of course, that would be highly unlikely given that I haven’t bought cheese in several years and never have any in the house. But who knows with these new meds I’m taking….crazy things could happen.
I like to make this pesto thick — almost like the consistency of a chunky hummus– so that I can use it as a dip, spread it on sandwiches, or, of course, serve it on pasta. I find that it sticks much better to pasta, too, the thicker it is. In my experience, it will “melt” a bit into a warm pasta enough to coat everything.
Here’s a non-recipe recipe for the roasted veggie and pesto panini I’ve been making with this pesto, followed by the actual pesto recipe, which can be used in so many different ways:
Non-Recipe Pesto Paninis:
- Two slices gluten-free bread per sandwich
- Miso-Basil-Walnut-pesto (recipe below)
- Eggplant, zucchini and red peppers plus some veggie broth for cooking
- Vegan cheese (I used Trader Joe’s vegan shreds)
- A tiny bit of oil to spray on non-stick skillet
- Another skillet to weigh down the sandwich, or a panini press
What to do:
- First, you will need to roast the veggies. Since I tried to minimize the added oils in this dish, I roasted the veggies in vegetable broth. I sliced one zucchini and one smaller eggplant very thin and julienned a bell pepper. I tossed it in about 1/3 cup of veggie broth in a large baking dish (so veggies could lay flat) and baked at 350 until the veggies were soft (about 30-40 min). I know this is not technically “roasted”, but the veggies got soft enough to use as a nice panini filling.
- Spread some pesto onto one side of both bread slices (I am pretty liberal in my pesto usage for these)
- Top each pesto side with a bit of vegan cheese and then a thin layer of veggies.
- Carefully put both sides together and place on a nice and hot (pre-heated) skillet that’s been sprayed with a little oil.
- To make these more “panini”-like, I placed a clean, cast-iron skillet on top of the sandwich and pressed down firmly. I let the cast iron sit on the panini while it cooked on one side for about 4-5 minutes over medium to high heat. Then I flipped the sandwich and did the same with the other side, or until it was golden brown on both sides (or slightly browner than golden-brown, as you can see from the picture…)
1 bunch basil
2 tablespoons chickpea miso
2 tablespoons lemon juice
1/2 teaspoon sea salt
1/4 cup nutritional yeast
1/2 cup raw walnuts
about 1 tablespoon water (plus more as needed)
1. Add all ingredients to a high-powered blender (such as Vitamix) and blend on low-medium intensity until pesto is smooth but still has some green specks.
2. Add more water if necessary until desired consistency is reached (I like mine to be thicker). You can keep this in the refrigerator for a couple days if it’s well covered (I like to use cling wrap and press into the pesto so that it keeps its nice green color).