VeganMoFo: "D" ist für Double-Pesto Gefüllte gebackene Kartoffeln

Die “V” Word continues the VeganMoFo month of food with the letter “D”. Heute ist der Brief “D” ist für Double-Pesto Gefüllte gebackene Kartoffeln.

The basil was dying! I had bought a beautiful green bunch of basil, put it in water, and let the aroma fill the kitchen. Some of it got used but I had a lot left. While I was debating what dishes to use it in, it started to wilt. I had to use it and use it fast. But there wasn’t enough to make a full dish of pesto so I decided to try the other herbs and greens I happened to have on hand: Koriander, parsley and spinach.

When it comes to nuts, I love using walnuts for pesto. But again, I didn’t have a lot and knew I wanted to save some for muffins. How about cashews? Why not? So I used a combo of walnuts and cashews.

Turns out this Anything Goes pesto was the BEST tasting pesto I ever made! It was bright and verdant with a deep flavor. And it’s so pretty with it’s green speckled color. It’s my new favorite pesto!

Now I just had to decide what to do with it. I had a craving for baked potatoes and again thought, warum nicht? So I combined the pesto with the creamy potatoes and the result was fun, anders und lecker.

Doppel-Pesto Gefüllte gebackene Kartoffeln

Serves 4.

For the Anything Goes Pesto:

Zutaten

4 cups mixed basil/parsley/cilantro/spinach
½ cup mixed walnuts/cashews
1 Tbs. Zitronensaft
2 Tbs. vegan geriebener Parmesan
4 Knoblauchzehen
¼ Tasse extra-natives Olivenöl
Salz und Pfeffer nach Geschmack

Anfahrt

Put all ingredients into a food processor and mix until well combined. Refrigerate if not using right away. Cover with plastic wrap touching the top of the pesto.

For the Baked Potatoes:

Zutaten

6 Rotkartoffeln
2 Tbs. vegan Butter
¼ cup almond milk
Salz und Pfeffer nach Geschmack
1 cup Pesto (see above)

Anfahrt


Scrub potatoes to clean them. Bake potatoes at 400 degrees for about one hour or until tender.

Scoop the flesh out of the potatoes into a bowl. Add the vegan butter, almond milk, Salz, pepper and pesto to the potatoes. Mix until well combined.

Stuff the pesto-potato mixture into 4 of the skins. Servieren Sie heiß.

“D” ist für Double-Pesto Gefüllte gebackene Kartoffeln. Zum anderen “D” Wort, check out my Deconstructed Colcannon: Cheezy Potato-Okra Corn Cakes with Cabbage and Collards.

Die “V” Wort: Sagen Sie es. Eat it. Live it.

Genießen!

(Besucht 538 mal, 1 Besucher heute)

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5 Responses to VeganMoFo: "D" ist für Double-Pesto Gefüllte gebackene Kartoffeln

  1. Rhea Parsons Oktober 7, 2011 bei 11:30 am #

    Nicola, they are delicious together. I hope you enjoy it!

  2. Nicola Oktober 7, 2011 bei 6:39 am #

    oh my god that is SUCH a good idea, I love pesto and baked potatoes but never had them togethernot for long!!

    x

  3. Rhea Parsons Oktober 7, 2011 bei 2:09 am #

    Thank you VeganinBrighton and Fayinagirl 🙂

  4. Fayinagirl (means Free One) Oktober 6, 2011 bei 3:13 pm #

    I have nothing intelligent to saybecause all I can think while reading this is…”nom, nom, nom, nom!” 😉

  5. vegan.in.brighton Oktober 6, 2011 bei 7:59 am #

    I LOVE pesto on a baked potato!

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