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Voila Vegan Pesto
$0.00 Cooking FeeRated 2 out of 5 based on 1 review.
Rated 2 out of 5
16 servings
Voila Vegan Pesto

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Recipe adapted from:
Mayumi Tavalero

Rated 2 out of 5 based on 2 customer ratings

$0.00 Cooking FeeRated 2 out of 5 based on 1 review.
Serving Size: 2 tablespoons

Egg Free Vegan Vegetarian
Fresh, simple ingredients make this pesto better than any store bought brand. This recipe uses vegan parmesan cheese and makes enough for 2 pounds of pasta.

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Adjust the ingredients measurement scale here by changing this number. 16

Instructions
Wash and dry basil thoroughly. Place basil leaves, pine nuts, chopped garlic, and salt in the work bowl of a food processor. Process quickly to make a coarse paste.
With the motor running add the olive oil, and process for another 5 seconds.
Place pesto in a bowl and mix in the parmesan cheese. If pesto is too thick add a bit more olive oil.
Taste and correct for salt.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size16

Ingredients

Ingredients
For the food processor:
2 cup fresh basil leaves firmly packed, about 4-6 bunches
6 tablespoon pine nuts
4 clove garlic finely chopped
1/2 teaspoon Kosher salt more or less to taste
2/3 cup extra virgin olive oil
Mix in by hand:
2/3 cup Voila plant-based parmesan cheese finelly grated

Cooking Tools Required
Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Spatula

Reheating/Serving Instructions
Note: This is a fresh sauce so keep refrigerated and use within 5 days or freeze for later use.

Nutrition
Calories: 195kcal | Carbohydrates: 3g | Protein: 1g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Sodium: 192mg | Potassium: 55mg | Fiber: 1g | Sugar: 1g | Vitamin A: 255IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

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Vegan Pesto
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Vegan Pesto

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Recipe adapted from:
Zeke Gluckman

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 Tablespoons

Dairy Free Gluten Free Keto Lower Carb Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
This vegan pesto is delicious on just about everything!

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Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Add all ingredients to food processor or vitamix blender and blend until everything is combined approx 1 to 2 minutes.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time10 minutes

Recipe Serving Size10

Ingredients

Ingredients
1/2 cup fresh basil
2 tablespoon pine nuts
4 clove garlic
1/2 teaspoon Kosher salt
2 tablespoon fresh lemon juice
2 tablespoon nutritional yeast
6 tablespoon extra virgin olive oil
2 tablespoon water

Cooking Tools Required
Food Processor, Immersion Blender

Reheating/Serving Instructions
n/a

Nutrition
Calories: 96kcal | Carbohydrates: 2g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 117mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Vitamin A: 64IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 1mg

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Fresh Pesto
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Fresh Pesto

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 3 tablespoons

Egg Free Gluten Free Keto Refined Sugar Free Soy Free Vegetarian
Fresh, simple ingredients make this pesto better than any store bought brand. Makes enough for 2 pounds of pasta. Use in soups or on eggs, chicken, fish, or vegetables. Note: This is a fresh sauce so use within 5 days or freeze for later use.

Fresh Pesto quantity

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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Wash and dry basil thoroughly. Place basil leaves, pine nuts, chopped garlic, and salt in the work bowl of a food processor. Process quickly to make a coarse paste.
With the motor running add the olive oil, and process for another 5 seconds.
Place pesto in a bowl and mix in the cheeses. If pesto is too thick add a bit more olive oil.
Taste and correct for salt.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the food processor:
2 cup fresh basil leaves firmly packed, about 4-6 bunches
6 tablespoon pine nuts
4 clove garlic finely chopped
1/2 teaspoon Kosher salt more or less to taste
2/3 cup extra virgin olive oil
Mix in by hand:
1/2 cup parmesan cheese grated, preferably Parmigiano Reggiano
1/4 cup pecorino Romano cheese grated

Cooking Tools Required
Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Spatula

Nutrition
Calories: 200kcal | Carbohydrates: 2g | Protein: 4g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Cholesterol: 6mg | Sodium: 227mg | Potassium: 62mg | Fiber: 1g | Sugar: 1g | Vitamin A: 304IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 1mg

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Hoisin BBQ Sauce
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Hoisin BBQ Sauce

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1/4 cup

Dairy Free Egg Free Reduced Fat
This homemade Asian inspired BBQ sauce is great on ribs, chicken, or pork. You can also use it as a dipping sauce for chicken nuggets, chicken wings, slathered on your favorite burger, or sandwich such as pulled pork. Note: This is a fresh product so please use within 7 days or freeze for longer term storage. Photo is serving suggestion only. This recipe is for the BBQ sauce only.

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Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Place all ingredients ingredients in a medium saucepan. Bring to a boil, then simmer gently for 10 minutes, stirring often so it doesn't burn.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook10

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 cup ketchup
1/4 cup brown sugar packed
1 tablespoon honey
1 tablespoon apple cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon brown mustard
2 teaspoon chili powder
1 cup hoisin sauce
2 tablespoon apple jelly or your favorite fruit jelly

Cooking Tools Required
Kitchen towels, Measuring cups and spoons, Saucepan, Spatula, Top Stove, Whisk

Nutrition
Calories: 130kcal | Carbohydrates: 29g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 688mg | Potassium: 144mg | Fiber: 1g | Sugar: 22g | Vitamin A: 245IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg

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Microgreen Pesto
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
8 servings
Microgreen Pesto

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Recipe adapted from:
Hamama Team

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 3 tablespoons

Dairy Free Egg Free Gluten Free Lower Carb Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Enjoy this spin on the classic pesto. Instead of basil, use your favorite Microgreens. This delicious pesto can be served with pasta, used as a dip for vegetables, or as a marinade or condiment. Start Growing with Hamama, with the code FOODOM15 for 15% off your 1st order.

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Adjust the ingredients measurement scale here by changing this number. 8

Instructions
Add the Microgreens, garlic, pumpkin seeds and salt in your food processor.
Close and start to blend together adding in the olive oil until it is the consistency you want.
Once ready you can store in the fridge in a container or what I love to do is add to an ice cube tray, freeze and put the pesto cubes in a baggie and store in the freezer. It’s a nice way to keep them for a long period of time without going bad and add them to your food when needed.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time10 minutes

Recipe Serving Size8

Ingredients

Ingredients
1 whole Hamama seed quilt of microgreens I chose Kale and pulled up the roots and all. You can cut instead if you don’t want to add the roots
6 clove garlic
¼ cup pumpkin seeds
¼ teaspoon Kosher salt
1/2 cup extra virgin olive oil 1/3 cup, and remaining for when adding to the food processor

Cooking Tools Required
Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Sharp Knives

Nutrition
Calories: 134kcal | Carbohydrates: 1g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Sodium: 73mg | Potassium: 25mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
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Voila Vegan Pesto

Voila Vegan Pesto

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