Spicy Cilantro Pistachio Pesto Vegan Gluten Free Keto Food
CILANTRO PISTACHIO PESTO HUMMUS
Fresh and flavorful pesto hummus made with homemade cilantro pistachio pesto for the most delicious dip, spread, and even sauce! This easy pesto hummus recipe comes together in under 30 minutes and will be your new favorite appetizer or snack.
Provided by Monique Volz of AmbitiousKitchen.com
Categories Appetizer Dairy Free Gluten Free Grain Free Snack Vegan Vegetarian
Time 25m
Number Of Ingredients 6
Steps:
- Drain the chickpeas over a colander, reserving the liquid in a bowl. Skip to step 5 if not removing the skins from the chickpeas.
- To remove the skins for creamier hummus: rinse the chickpeas and add them to a small microwave-safe bowl.
- Toss the chickpeas in 1 ½ tsp. baking soda and microwave them for 90 seconds.
- Pour the hot chickpeas into a large bowl and cover with cool water. Gently rub the chickpeas between your hands to remove the skins. Drain off the water with the skins, and repeat the process until all the skins have been removed. It may take 4-5 changes of water.
- Add the chickpeas (with skins on or off), ¼ cup of chickpea liquid from the can, and all other ingredients to a food processor or blender and blend until completely smooth, about 60 seconds. If things aren't moving around very well, you can add 2 extra tbsp. at a time of the chickpea liquid.
- Taste and adjust seasoning if necessary. Serve with crackers, chips, veggies, or as a sandwich spread.
Nutrition Facts : ServingSize 2 tablespoons, Calories 124 kcal, Fat 9.8 g, Carbohydrate 6.9 g, Sugar 0.4 g, Protein 3.7 g, Fiber 1.2 g, SaturatedFat 1.3 g
PISTACHIO PESTO
This is a slight change from the original pesto. Lemon zest keeps it lively. Pistachio's keeps it a little cheaper then pine nuts. If you don't like cilantro use all basil. I myself love cilantro. Serve over hot pasta, dollop of pesto in vegetable or chicken soup, use pesto instead of your favorite spread on your sandwich, top a pizza with it and spread some on salmon or chicken then bake.
Provided by Rita1652
Categories Cheese
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put all of the ingredients in the food processor or blender and puree until smooth.
- Start with 1/4 cup oil adding more if you need.
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- Wash and prep the cilantro: Begin by rinsing the cilantro under cold water to remove any dirt. Once cleaned, dry it on a kitchen towel or in a salad spinner.
- Blend the greens, nuts, garlic, and oil: Next, add the cleaned and dried cilantro to a food processor. Add pine nuts and garlic cloves and pulse until finely chopped. As you're pulsing the ingredients, slowly pour in the oil. You'll want your pesto to still have chunks for texture but all ingredients should be well coated in oil.
- Add nutritional yeast, spices, and lemon juice: Finally, slowly add in nutritional yeast, salt, and pepper, tasting and adding more until you reach your preferred taste.
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- If you have a hole in the top of your blender, gradually stream in the olive oil. If you do not, add 1/4 cup of the olive and pulse. Once it is slightly blended, add the next 1/4 cup of olive oil and repeat. You might need to scrape down the sides during this step.
- Add in the nutritional yeast and stir in. Then pulse the blender a few more times to get it combined with the other ingredients. You might have to scrape down the sides between pulsing.
- Once you have paste (it still might be clumpy!) add in the spinach, salt & pepper and 1/4 cup water. You should have enough liquid now for the blender to really kick into gear and blend until everything is smooth. Blend until you have the texture that you prefer.
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