
Anti-Pasto Salad w/ Mac Nut Pesto
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