Wednesday, March 10

Basil Pesto and Babaganoush...

While my mother-in-law was here over the weekend, we had some time to make two things that my husband loves to eat during the fasts, basil pesto and babaganoush. The babaganoush recipe is just a basic one that I have seen on the internet, but this is the only basil pesto recipe that I have been able to find that omits Parmesan cheese, making it dairy-free.

Basil Pesto
1 cup olive oil
1/4 cup packed fresh basil leaves
1 clove garlic
1/4 cup pine nuts
1 tsp. salt

Blend very well in a blender or food processor. We like ours spread on french bread or bagels. Another favorite way to eat it is to mix it with pasta and peas.

1 large, dark and firm eggplant
1 clove of garlic, crushed
3 Tbs tahini
1 lemon, 1/2 at a time
salt, to taste

Wash eggplant and prick holes throughout with a fork. Roast eggplant on foil covered baking sheet at 450 degrees for 20-30 minutes, until soft inside. Scrape out of the skin with a fork and add to food processor. Add other ingredients. Adjust salt and lemon the next day if needed.

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