Monday mornings are usually pretty blah, with 5 whole days standing in the way of weekend freedom.
What could possibly make a Monday morning better? Coming into the office and immediately being gifted an awesome new GF veggie cookbook, that’s what. I’ve got some pretty great friends, it’s true. Before last Monday, I’d never even seen this one before and you can trust I stalk the cooking section of every book store I see. Turns out, it was only published earlier this year and is hot of the press.
It has a ton of great recipes for some of my favorite foods and dishes, but I already knew exactly which recipe I wanted to try first. I’ve been hearing ‘pesto this’ and ‘pesto that’ non-stop lately. In conversations, on blogs, on TV…it’s been haunting me. I was determined to make pesto this weekend using the recipe from my new cookbook. I grabbed some basil at the farmer’s market and I was ready to get started.
Aside from basil, two other traditional ingredients in pesto are pine nuts and parmesan. To make things interesting, I didn’t have any pine nuts and parmesan is off-limits. This wasn’t going to slow me down, though. I took a suggestion from the book and used almonds instead of pine nuts and a soy parmesan cheese instead of regular. I rarely use this stuff, but I do actually already have it in my fridge. Time for it to shine.
And shine it did, you can really taste it in the pesto! As you can see, it’s a little thicker and less oily than usual, and I think that may have something to do with using the almonds. The flavor still really delivers and I have to say it’s one of the best pesto recipes I’ve tasted.
Now that I had all this delicious pesto, what was I going to do with it? As much as I wanted to eat it by the spoonful, I showed restraint. Instead, I figured the quickest and easiest solution would be to make a dip with it. It’s so full of flavor on its own, all I had to do was add was a can of white beans and some lemon juice. Poof, I had pesto white bean dip! I wasted no time and enjoyed it with some carrots and celery.
Pesto White Bean Dip
1/4 cup of pesto, pre-made
1 15 oz. can of white beans, drained and rinsed
1 teaspoon of lemon juice
Combine in food processor and blend until smooth. Sprinkle some soy parmesan on top and serve with vegetables.