Recipes — pesto

Amy Ingram

Spinach & Basil Pesto (Vegan)

Ingredients: 2 cups Fresh Basil 2 cups Spinach 2 Cloves Garlic 1/4 cup Raw Walnuts 2 Tbsp. Hemp Seeds (optional) 1/4 cup Water 1/4 cup LG Mild Extra Virgin Olive Oil + more to seal 2 Tbsp. Nutritional Yeast 1 Tbsp. LG Pinot Nero Rose Balsamic Salt & Pepper to taste   Directions: Simply combine all ingredients into a blender until thick and creamy. You can add extra olive oil to thin it out the sauce if you wish. (Always add the olive oil to the very top layer and refrigerate to keep the pesto moist and fresh.   By...

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Amy Ingram

Scallops with Liguria Style Pesto

Ingredients: Scallops, seared Cherry tomatoes, halved, seasoned Pesto (see below) Pesto 5 cups basil 1 clove garlic Salt 1 tbsp pine nuts 1/4 cup Mild Liquid Gold Extra Virgin Olive Oil 1/4 cup Parmigiano-Reggiano, grated Method: Wash and dry basil. Place dry ingredients in a food processor and pulse. Slowly add the extra virgin olive oil. Add grated Parmigiano-Reggiano. Mix well. To serve place seared scallops on a plate, surround with halved cherry tomatoes (seasoned with salt and pepper). Drizzle with pesto.

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