This pesto uses some Wintry flavours.
I love pesto, but the best types invole things like tomato and basil, which aren’t seasonal. I don’t want to eat foods are out of season. If tomatoes need heat, does is involve electric heaters? I worry that for the sake of forcing non-seasonal food, we end up causing a damage to the environment, instead of working with the environment.
So what would work in a Winter Pesto?
I got hazelnuts (these ripen in Autumn) and artichokes (they ripen Autumn – Winter). It also uses sundried tomatoes (stored from Summer, dried). The rest is mostly flavourings.
Artichoke isn’t something I use often.
The antioxidant content is much higher (in equal size serving) to cranberries, blueberries, red wine… They have more fibre content than beans, and are superstars when it comes to Vit K content, potassium and folic acid.
Hazelnuts always remind me of Nutella.
But hazelnuts are a relatively healthy fat, with vitamins E and B, potassium, calcium and magnesium.
They’re just mega tasty. But they also seem to contain much more fiber and protein than their fresh friends, so that is a plus. They are also high in a lot of random minerals, as well as iron and protein.
This pesto is very heart and filling. It’s delicious. I served the pasta topped with freshly chopped hazelnuts, for a little crunch. Use a little of the pasta’s salty water to help the sauce to bind to the pasta.
Want to make it?
Check the recipe below.
- 4 garlic cloves
- ½ cup hazelnuts - toasted 10 mins
- 5 artichoke hearts - I used canned
- 6 sun-dried tomatoes - in sunflower oil
- 1 cup soy milk
- 4 TB nutritional yeast
- In a food processer, combine the garlic, nuts, artichoke and tomatoes. Blend into a crumb.
- With the blender running, add in milk, slowly.
- Pour in the nutritional yeast.
- Once smooth, test for flavour. You may need to add salt or pepper - but remember that the pasta should be a little salty already.
- Store in a jar until you're ready to leave.