August 10, 2021
This recipe takes advantage of the beautiful smokey flavours you get from char-grilling capsicum together with fragrant basil, the creaminess of walnuts and nuttiness of pumpkin seeds for a ripper pesto. You can make this recipe vegan by omitting the Parmesan cheese or replacing it with nutritional yeast and some dried herbs.
For the Pesto you'll need:
This will make more than enough pesto for the risotto so you can reserve some for a dip or use in other cooking
For the Risotto you'll need:
Its also delicious topped with a drizzle of pumpkin seed oil and a few micro herbs. Yum!
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