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Preheat the oven to 350 degrees.
Place the onions in a large bowl. Add 1 tablespoon of the olive oil, a pinch of salt and pepper, and toss until coated. Transfer to a sheet pan and roast in the oven for 30 minutes or until semi-soft.
Bring a small pot of water to a boil over high heat and add the almonds. Cook for 1 minute, then immediately remove with a slotted spoon. Peel the skins with a kitchen towel. Place the almonds on a cookie sheet or sheet pan and roast for 7-8 minutes in the oven or until golden brown. Remove and cool completely. Place the almonds in a clean coffee grinder or food processor and grind until fine.
Using a mortar and pestle (you can also use a food processor), mash the garlic with a pinch of salt and pepper. Add the lemon zest, parsley, and basil and continue to grind by hand until the mixture is well blended. Add ½ cup of the olive oil, Parmesan cheese, and the ground almonds.
Heat the remaining olive oil in a small sauté pan over low heat and add the breadcrumbs, cooking until lightly browned, about 8 minutes.
Slice the cooked onions in half and place 1-1½ teaspoons of the almond pesto on each piece, or according to taste. Sprinkle each onion with the toasted breadcrumbs. Serve at room temperature.
Perciatelli with Roasted Tomato and Almond Pesto
Preheat oven to 375°F. Line large rimmed baking sheet with parchment paper. Place tomato halves, 2 tablespoons oil, and 1 1/2 tablespoons oregano in large bowl. Sprinkle with salt toss. Arrange tomato halves, cut side down, on baking sheet (drizzle any remaining mixture from bowl over tomatoes). Place unpeeled garlic cloves on prepared baking sheet with tomatoes. Bake until garlic is tender, about 30 minutes. Transfer garlic to work surface. Turn tomatoes over, cut side up. Roast until tomatoes begin to brown in spots but are still soft, about 30 minutes longer. Cool tomatoes on baking sheet.
Meanwhile, spread almonds on small baking sheet and toast in oven alongside tomatoes until golden brown, about 10 minutes. Cool.
Peel garlic. Place in processor along with 2/3 of roasted tomatoes, 4 tablespoons toasted almonds, and crushed red pepper. Pulse to coarse puree. With machine running, gradually add 5 tablespoons oil. Transfer pesto to bowl season with salt and pepper. DO AHEAD Pesto can be made 1 day ahead. Cover and chill. Place remaining roasted tomatoes in small bowl cover and chill. Store remaining 1 tablespoon almonds airtight at room temperature.
Chop remaining 1/3 of roasted tomatoes. Coarsely chop remaining 1 tablespoon almonds. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 1/2 cups pasta cooking liquid. Place pesto in large bowl. Stir in 1/2 cup pasta cooking liquid. Add pasta and chopped tomatoes toss to coat, adding more pasta cooking liquid by 1/4 cupfuls as needed to moisten. Season to taste with salt and pepper. Sprinkle chopped nuts and remaining 1 tablespoon oregano over. Serve, passing cheese alongside.
- 2 cups fresh basil leaves
- 1 cup fresh parsley leaves
- ½ cup grated Parmesan cheese
- ⅓ cup whole raw almonds
- 1 clove garlic
- 1 ½ tablespoons red-wine vinegar
- ¼ teaspoon kosher salt
- ¼ teaspoon ground pepper
- ¼ cup extra-virgin olive oil
- ¼ cup water
- 1 3-pound spaghetti squash
- ¼ cup water
- 2 pints grape tomatoes, halved
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon ground pepper
- 1 cup canned cannellini beans, rinsed
To prepare pesto: Pulse basil, parsley, Parmesan, almonds, garlic, vinegar and 1/4 teaspoon each salt and pepper in a food processor until coarsely chopped, scraping down the sides. With the motor running, add 1/4 cup oil process until well combined.
Add water to the pesto in the food processor pulse to combine.
To prepare squash & vegetables: Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil.
Halve squash lengthwise and scoop out the seeds. Place cut-side down in a microwave-safe dish and add water. Microwave on High until the flesh can be easily scraped with a fork, about 15 minutes.
Meanwhile, toss tomatoes with oil, salt and pepper in a large bowl. Transfer to the prepared baking sheet. Roast until soft and wrinkled, 10 to 12 minutes. Remove from the oven. Add beans and stir to combine.
Scrape the squash flesh into the bowl and divide among 4 plates. Top each portion with some of the tomato-bean mixture and about 3 tablespoons pesto sauce.
To make ahead: Refrigerate pesto (Step 1) for up to 5 days.
Tips: Turn leftovers into a pesto-turkey sandwich for lunch: Spread 1 1/2 Tbsp. leftover pesto on 2 slices toasted whole-wheat bread. Top with 3 oz. sliced deli turkey, 2 lettuce leaves and 2 tomato slices.
This is basically a Spanish Romesco sauce without the peppers. I used the dregs of garden tomatoes that were more slicing tomatoes than Roma's so my sauce was a good bit "saucier" and didn't really require any cooking water. I made the pesto a little more Italian by using twice as much basil instead of the oregano, and adding a little grated Parmesan. We had the dish with a Washington state rose of Sangiovese which was very good
I was really excited to make this, but I have to say it wasn't worth all the effort. The sauce wasn't very saucy in consistency or texture and the flavor wasn't what I had hoped. I think basil instead of oregano would've helped. And, less almonds. Maybe some lemon too, or something sweet. I had previously made a roasted tomato and almond pesto from ohsheglows.com and that turned out much better.
Intense and lovely flavors, a family favorite. I've used canned, diced tomatoes (drained) in a pinch in mid-winter and had good results, too. It takes time to get the tomatoes roasted right, so don't rush it. Mixing in some fresh basil won't hurt a bit, if you like.
My spouse really liked this. I thought it was pretty good. I substituted Tabasco for pepper flakes because of the vinegar. I think I will add a little vinegar next time to brighten it up. It definitely makes enough sauce for a full pound of pasta.
The sweet, caramelized flavor of the roasted tomatoes was delicious. I used pine nuts in lieu of almonds and 1/2 lb. fettucine instead of 1 lb. perciatelli. It was just enough for my husband and I, so if I were making it for four people, Iɽ probably double the sauce.
Heed the warning about burning the almonds, below! This was so good, I made it again within the month. A really nice change from the usual pesto. I used linguine. Well received by the entire household.
I made the recipe ɺs is' and it was very good. My tough customers (kids) really liked it. I think its easy to do on a week night provided there is enough time to roast the tomatoes. I substituted Perciatelli for spagetti.
I used a variety of tomatoes from my garden and did not bother to seed them. The larger size tomatoes did take longer to roast than indicated in the recipe. I also doubled the garlic and added basil before roasting and right before pureeing. Yummy. it even got excellent reviews from dbf who is not usually very thrilled by pasta dishes. I used angel hair pasta. I wonder if anyone else has used the periatelli..if you have please indicate where you found it. It sounds interesting.
We made this last night and I thought it was delicious just as is. We used whatever tomoatoes we got from the farmer's market-they were not plum. The almonds did not overpower the dish.
I liked this recipe, but I will change a few things when I make it again. First, using only crushed red pepper didn't create the right spice profile. I like spicy food, but the dry, sharp heat wasn't quite right for a pesto on pasta. Next time, I would use only 1/4 teaspoon red pepper, and I would add 1/4 teaspoon paprika. Second, a word of warning: be very careful not to overcook the almonds! I didn't burn them, but even just 10 minutes in the oven nearly singed them, and a "burned" taste dominated the dish. I suggest cooking them for less time, or without their skins, or grating away the outer layer on each nut before processing them (if they smell even a little burned) may help with that.
Well, I have to admit I was too lazy to make the pesto on a late Friday night and I normally dislike reviews that dont review the original recipe, but I feel like my revisions are worth listing. I roasted tomatoes and garlic in a 400 degree oven, tossed toasted chopped pine nuts with chopped oregano and garlic and a tiny bit of lemon zest, chopped the roasted tomatoes and garlic, tossed that with linguine and some more olive oil, salt and pepper and served the pasta topped with the pine nut mixture and grated parmesean. No. I didnt follow the recipe exactly, but my variation was yummy and built upon the original idea. By all means, use oregano in pesto now and then.
Very tasty. Used more roasted garlic, like 3 times as much and added fresh basil because I love it. I didn't seed the tomatoes, and it was just great. A very interesting pesto that got good reviews from my guests, who are both trained chefs.
Keto Lemon Poppy Seed Bread (Dairy-Free)
Keto Lemon Poppy Seed Bread is moist, nice and zesty with that poppy flavor and texture from poppy seeds. This feel-good treat is reminiscent of your favorite coffee shop muffin or bread.
- Calories (kcal) : 430
- Fat Calories (kcal): 130
- Fat (g): 15
- Saturated Fat (g): 2
- Polyunsaturated Fat (g): 2.5
- Monounsaturated Fat (g): 9
- Cholesterol (mg): 0
- Sodium (mg): 390
- Carbohydrates (g): 61
- Fiber (g): 5
- Protein (g): 14
- Position racks in the upper and lower thirds of the oven and heat the oven to 425°F. Bring a large pot of well-salted water to a boil over high heat.
Arrange the asparagus in a single layer on one half of a large rimmed baking sheet. Arrange the tomatoes on the other half of the sheet. Drizzle both with 1 Tbs. of the oil, season with 1/4 tsp. salt, and toss to coat. Roast on the top rack until the tomatoes have collapsed and the asparagus are bright green, about 20 minutes.
While the vegetables roast, put the almonds on another rimmed baking sheet and toast on the bottom rack, stirring occasionally, until fragrant and lightly browned, 10 to 12 minutes.
Reserve 1 heaping Tbs. of the almonds for garnish and put the remaining almonds in a food processor. Remove the tips from the asparagus and set aside. Roughly chop the remaining asparagus and add to the food processor along with the basil, cheese, 1/2 tsp. salt, and the remaining 3 Tbs. olive oil. Pulse until a coarse paste forms, about 10 seconds. Season to taste with salt and pepper and transfer to a large serving bowl.
Serving Suggestion: Add some extra protein to the meal with Hummus, served with fresh vegetables for dipping.
Roast peppers, toasted almond pesto
Simply red: roast peppers and toasted almond pesto. Photograph: Jonathan Lovekin/The Observer
Don’t be tempted to skip the toasting of the almonds, it deepens their flavour immeasurably. The pesto will keep for three or four days in the fridge. If it solidifies, then let it come up to cool room temperature before serving. It makes a rather fine sandwich filling, too.
red peppers 3
garlic 4 cloves
olive oil 1 tbsp
For the pesto:
skinned almonds 100g
garlic 1 small clove
lemon juice 1 tbsp
white wine vinegar 1 tbsp
olive oil 75ml, plus a little extra
parmesan 60g, grated
Set the oven at 200C/gas mark 6. Wipe the peppers, cut them in half lengthways and remove any white cores. Place the peppers cut side down in a roasting tin, together with the whole, unpeeled garlic, trickle with olive oil, then bake for a good 40 minutes, until they have softened and wrinkled. If their skins have blackened then all to the good.
Make the pesto: put the almonds in a shallow pan and lightly brown them over a moderate heat, tossing them around the pan from time to time until they are golden and toasted. Don’t let anything distract you – almonds can burn in seconds.
Put the nuts into the bowl of a food processor, then add the peeled clove of garlic and the basil leaves and their stalks. Process to a coarse paste, add the lemon juice and white wine vinegar, then blend in the olive oil, taking care not to reduce the mixture to a smooth paste.
Stir in the grated parmesan and set the paste aside, covered, in a cool place.
Remove the peppers from the oven and let them relax for a few minutes until cool enough to handle. Peel off and discard the skins (they should come away easily). Squeeze the garlic from its skin. Place the skinned peppers on a serving dish, dot with the roasted garlic.
Pour a little more oil into the roasting tin. Stir to mix with the roasting juices, scraping up any deliciousness from the pan, then trickle over the peppers. Serve at room temperature, with a bowl of the toasted almond pesto, stirred at the last minute.
Ingredients for Roasted Vegetable Rice Bowls:
Vegetables: Sweet potato, cauliflower, zucchini, carrots, onion, yellow squash, and bell pepper are my roasting vegetables of choice for these bowls. Use your favorite vegetables for roasting, such as yukon gold potatoes, broccoli, bok choy, etc.
Rice: Brown rice brings complex carbohydrates and absolute deliciousness to these rice bowls. I always use sprouted brown rice, but you can go with your favorite type. White, wild, forbidden&hellipit all works!
Eggs: Boiling eggs for 6 minutes results in marvelously jammy egg yolks. If you love your yolks runny, you&rsquoll appreciate this touch! Cook however many eggs you want to fulfill your protein and fat intake.
Pesto Sauce : A bowl wouldn&rsquot be a bowl without a delicious sauce! Homemade basil pesto sauce or any type of pesto makes roasted vegetables taste extra amazing. You can also try my Roasted Beet Pesto , Spinach Pesto Sauce , or use your favorite store-bought or homemade pesto sauce.
Raw Pumpkin Seeds: Adding a little crunch to the bowls, pumpkin seeds provide a nice textural addition. You can also use walnuts, almonds, cashews, and/or skip the nuts and seeds altogether. Also feel free to use roasted (instead of raw) seeds.
In Your Box (serves 2)
- 1 fl. oz. Balsamic Fig Glaze
- 2 oz. Roasted Red Tomatoes
- 8 oz. Broccoli Florets
- 1 tsp. Garlic Pepper
- 2 oz. Sliced Red Onion
- 12 oz. Boneless Pork Chops
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
Pesto Roasted Gnocchi and Veggies
- Author: Sara Nevins
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 people 1 x
- Cuisine: Italian
This dish comes together with such little effort that I always feel like I’m forgetting something when I make it. The prep is nothing more than chopping up a few vegetables, tossing everything together, and then baking for about twenty minutes. The end result is a bright and vibrant meal that’s bursting with juicy roasted veggies and soft, pillowy, pesto-coated gnocchi pieces. If you want to make this with frozen gnocchi, simply add an extra ten minutes to the cook time and you’re all set.
- 2 cups of fresh basil or greens such as kale, spinach, carrot tops or arugula
- 2 cloves of garlic (or ½ teaspoon of minced garlic)
- 2 tablespoons of nutritional yeast
- 3 tablespoons of extra virgin olive oil
- 3 tablespoons of pine nuts (or other nuts/seeds such as walnuts, cashews, almonds or hulled pumpkin seeds)
- ½ teaspoon of sea salt, plus more to taste
- 1 (16-oz) package uncooked vegan potato gnocchi
- 1 small zucchini, sliced into 1⁄4-inch (6-mm) thick pieces and cut in half
- 8 cherry tomatoes, cut in half
- ½ small red onion, thinly sliced
- 2 tablespoon of pine nuts
- 2 tablespoon of extra virgin olive oil
- ½ cup of Pesto, divided
- A small handful of fresh basil
- Add the basil, garlic, nutritional yeast, olive oil, pine nuts, and salt to a food processor. Pulse until smooth. Taste and season with more salt if needed.
- Add a tablespoon or two of water to thin out the consistency if desired.
- Keep leftovers stored in a jar or airtight container in the refrigerator for up to 1 week.
For the Gnocchi and Veggies:
- Preheat your oven to 425°F (220°C, or gas mark 7) with a rack positioned in the middle of the oven. Lightly grease a 9 x 13–inch (23 x 33–cm) casserole dish.
- Add the gnocchi, zucchini, tomatoes, onion and pine nuts to the casserole dish. Drizzle the olive oil over the top and add ¼ cup of the pesto. Use a spoon to mix the veggies and gnocchi well in the oil and pesto. Spread the mixture evenly across the dish.
- Place the baking dish in the middle of the oven. Bake for 20 minutes, until the tomatoes are bursting and the gnocchi exposed at the top are slightly crispy.
- Stir in the remaining ¼ cup of pesto and serve immediately, topped with fresh basil.
Tester’s Tip: Our recipe tester Taylor recommends adding 1 tablespoon of freshly squeezed lemon juice to the pesto for some added brightness.
Keywords: vegan, italian, gnocchi, pasta, dinner
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Promises of Pesto
Did you know that people have had the pleasure of pesto since Roman times? It wasn’t until the early 19th century that Genovese basil was added to the traditional pesto recipe. Before that time, a mashed mixture (called “moretum”) was made using crushed garlic, salt, olive oil, parmesan cheese, herbs, and vinegar.
In 1863, gastronomist Giovanni Battista Ratto gifted the recipe its basil component and included it in his book, “La Cuciniera Genovese.” He also mentions marjoram or parsley as players in the pesto package. Walnuts were used way before pine nuts, mainly during the Middle Ages in Genoan cuisine (called “agliata”).
How do you prefer your pesto? Are pine nuts your prime choice or do walnuts win your heart? You can find an incredible walnut-based pesto in The Friendly Vegan Cookbook. Does the boastful basil beat out the smooth tasting spinach? We’d love to know!
Okey Dokey Gnocchi
For those of you who are like me, you may not be used to this food or this word. This is how to pronounce “gnocchi”: nok-ee, noh-kee or (Italian) nyawk-ee. Yup, the “G” is silent! Though the pronunciation is kind of confusing, the food itself is fantastic.
Now that we know how to say the word, what exactly is it? Gnocchi is a variety of pasta made of either potato, semolina, or wheat flour that is formed into adorable dumpling shapes. Vegan varieties are constructed without cheese or eggs.
Usually served with a savory sauce, gnocchi is also downright delicious with roasted veggies. The more, the better! To perk up this vegan pesto gnocchi dish, add a ton more cherry tomatoes or even some elegantly cubed eggplant! You can also step up the salt by boosting a briny-flavor using artichoke hearts, capers, or olives.
Though it may seem like there are many parts to this pesto, it’s actually very easy to prepare. Each item can be made ahead of time until you’re on the brink of baking. Place the pleasantly green pesto in a jar and carefully cut up veggies in a container in the fridge. Half an hour before dinner, preheat your oven, add the ingredients to a casserole dish, and bake for 20 minutes.
While pre-packaged gnocchi is more convenient (and often accidentally vegan), it’s not always the most cost-effective. Trader Joe’s offers a variety of options at their store, including creamy cauliflower and curly kale, if you’re really in a rush. Homemade gnocchi is an alternative that gives you the most variety and value for your money if you have the talent and the time.
Store leftovers in an oven-safe dish so that you can easily pop the Vegan Pesto Gnocchi & Roasted Veggies in to bake at any time. Add extra pesto (or cover the dish with foil) to decrease dryness. This dish is still delicious the next day!
Personalize this Vegan Pesto Gnocchi & Veggies with these helpful tips!
- Banish the Basil – if you’re not a basil lover (or if basil is not in season), try fresh arugula (creates a more peppery pesto), carrot tops (a nice way of reducing food waste) or spinach (for a more mild flavor).
- Nut Negotiation – although pine nuts are traditional, they’re also crazy-expensive. You can substitute any type of nut you’re nuts about in this recipe. Cashews (creaminess), walnuts (texture), almonds (crunch), and pumpkin seeds (extra iron and chewiness) would all work wonderfully in this dish.
- Streamline the System – if you’re truly strapped for time, use a jar of ready-made pesto (make sure it’s vegan, with no parmesan cheese) instead of making the pesto from scratch. Simply cook up the gnocchi and veggies, pour on the pesto, and your dinner is done!
The Cookbook Author
Sarah Nevins is the founder of A Saucy Kitchen, a popular food blog that focuses on easy everyday recipes along with helpful resources for gluten-free vegan living. Her recipes have been featured by BuzzFeed, The Kitchn, and Brit + Co. Sarah lives in Sheffield, England.
Her cookbook Effortless Vegan would make an incredible gift for a new vegan, especially if they are gluten-free! I’ve already put this on my list of “must-buy” cookbooks for my family and friends because of its super simple and effortless approach to vegan and gluten-free cooking. I love the easy-to-read format, lovely layout, and the bright and beautiful photographs. Buy your copy here!
We asked Sarah why she loves this vegan pesto gnocchi recipe so much, and here’s what she had to say:
“There is just something undeniably delicious that happens to veggies as they roast. Juicy, bursting cherry tomatoes. Lightly charred zucchini slices. Beautifully caramelized red onion pieces mixed in with the soft and pillowy pesto -coated gnocchi. T here’s just so much to love in this dish!
One of my absolute favorite things about this Pesto Gnocchi and Veggies is just how easy and low maintenance it is to throw together. So long as you have your favorite jar of vegan pesto and a bag of gnocchi ready in the cupboard then preparing this recipe is simply a matter of piling everything into a baking dish, mixing it together and popping it in the oven for 20 minutes. Of course, if you’re feeling more adventurous there’s a lot of room for flexing your culinary ability here as you can easily make your own homemade pesto or even the gnocchi from scratch. However, you choose to make it—this dish is a winner!”
Do you love Italian inspired vegan recipes? Check out these recipes!
We want to thank our amazing recipe testers J.J. Steele & Taylor Gillespie for helping us perfect this recipe!
This recipe for gluten-free Vegan Pesto Gnocchi & Veggies was reprinted with permission from the Effortlessly Vegan cookbook by Sarah Nevins (Page Street Publishing Co. 2020). Photography by Sarah Nevins. Please note that this article contains affiliate links that help support our work at World of Vegan!