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PEPITA PESTO & HOMEMADE PASTA
2 cups fresh basil leaves (packed)
1/4 cup olive oil
1/4 cup unsalted pepitas
3 garlic cloves
1/2 tsp lemon juice
1/4 cup freshly grated Parmesan cheese
1/2 teaspoon coarse kosher salt
Add the olive oil, pepitas, garlic, lemon juice and salt to food processor. Blend until it is a thick paste, scraping sides of processor with a spatula. Add basil leaves and parmesan cheese. Blend until basil is well incorporated. Keeps about 3-4 days in the refrigerator. Can be frozen.
Serve in class with pasta, as a salad dressing, or on toast.
3 cups flour (50-50 whole wheat- all purpose)
¾-1 cup water (add ¾ initial, mix add more if needed)
3 tablespoons olive oil
MIX AND MATCH MIX-INS:
Add 2-3 tablespoons pureed TOTAL of one or 2 of the following mix-ins to play with color, flavor, etc. Know that mix-ins might require more flour to be added to your dough. Reduce initial water in recipe then add in slowly.
cooked beets (yellow or red)
Sweet Peppers (red, orange, yellow)
Spinach (1 cup + just enough water to puree into a “pesto”)
Basil + lemon zest (in puree) (or other herb)
*Warning that traditional pesto has nuts and we cook NUT-FREE
Blueberry / strawberry / blackberry
Fill a pot with well salted water and bring to a boil on the stovetop.
Measure and place all ingredients into the container you are using. If pasta appears slightly dry, add water, one tablespoon at a time. Too wet/sticky, add flour. Knead for about 1 minute, until evenly combined.
Transfer kneaded dough ball onto a lightly-floured work surface. Roll out as thin as possible and cut into desired shapes (use knife, pizza cutter or mini cookie cutters). Dough scraps can be re-formed into a ball, re-rolled, and re-cut once or twice. Remember each re-roll will toughen up the gluten.
Transfer formed pasta to boiling water. Boil for about 3-5 minutes, depending on thickness. Transfer to serving dish, top with desired additions, and enjoy!