Vegan pesto recipe gets rave reviews from mom, dad, grandma
We are not vegan, but we love to bake and we know the power of a vegan pestos recipe.
We made Vegan Pesto Pizza for our family on Sunday and you can see some of the best pictures and video of it on Instagram here.
The Vegan Pardo Pizza is a quick and easy way to get all the nutrition you need to keep your weight in check.
Ingredients: For the Vegan Paccola: 2 tablespoons olive oil 1 medium red onion, chopped 2 cloves garlic, minced 1 teaspoon dried oregano 1 teaspoon black pepper 1/2 teaspoon salt For the Pizza Dough: 1 tablespoon vegan pestol 2 cups flour 1 tablespoon olive oil 2 cups warm water 2 tablespoons chopped fresh parsley, leaves optional (optional) Directions: In a medium bowl, whisk together the olive oil, garlic, oreganos, black pepper, salt, and pepper.
In a separate bowl, stir together the flour, warm water, and chopped fresh mint.
Heat the olive spray on a medium high heat.
Add the red onion and cook until soft.
Add in the diced onion and season with salt and pepper, if desired.
Add flour mixture to the pan and cook, whisking constantly, until a ball forms.
Place the ball of dough in the oil and stir to combine.
Pour the pestol mixture over the ball, cook until a thick paste forms, about 15 to 20 minutes.
Transfer the pesto to a platter and top with the parsley and basil.
Serve with vegan pestoes, as a dip, or as a topping.
Nutrition Facts Vegan Pescatello Pizza Amount Per Serving Calories 636 Calories from Fat 144 % Daily Value* Total Fat 10g 20% Saturated Fat 4g 20,000% Sodium 545mg 34% Potassium 645mg 13% Total Carbohydrates 43g 14% Dietary Fiber 8g 28% Sugars 23g Protein 1g 2% Vitamin A 5.9% Vitamin C 20.7% Calcium 4.9* Iron 12.9%% * Percent Daily Values are based on a 2000 calorie diet.