Jam Packed Anti-Pasto Salad Vegan Style

kalamata olives

char grilled marinated peppers (optional)

marinated artichoke hearts (optional)

romano or little gem leaves

cherry tomatoes, halved

pepperoncini diced (adds amazing flavor)

cucumber

red onion

avocado

Italian Salad Dressing – oil free

1 tbsp red wine vinegar

2 1/2 tbsps vegetable broth or juice pepperoncinis

1 tsp dijon mustard

salt and pepper

1 tbsp finely chopped chives

pinch of sugar

– whisk together and drizzle over the salad

Vegan Macadamia Nut Pesto

1 cup macadamia nuts, toasted

2 cups fresh basil, stems removed

2 garlic cloves

1 lemon, juiced

1/8 cup cold pressed olive oil or water

1 tsp salt

Fresh ground pepper to taste

Method

Toast your Macadamia nuts in a frying pan tossing constantly on medium hear, or in the oven at 350 degrees for 10 minutes.

After, place nuts, basil, garlic and lemon juice in a food processor, adding oil slowly and blend until creamy.

Add salt and pepper to taste, and more lemon juice if required (start with half a lemon’s juice).

Anti-pasto salad and macadamia pesto; to jam pack your taste buds with flavors of a plant based diet

Recipe Credit to  Earthy Andy