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A Magical And Diverse Pesto Recipe

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A Magical And Diverse Pesto Recipe

pesto recipe

A Pesto Recipe That Transforms Into Two Dishes!

A simply scrumptious-one pesto recipe that makes two dishes! Learn how to create a yummy parsley-walnut pesto that morphs two ingredients into two delicious dishes. A kale salad and potato salad.  Wow!   Bring your appetite to #LunchBreakLIVE with featured chef Roni Shapiro, as she shows us how to make this simple pesto that magically transforms into two separate tasty plant-based dishes.

 

 

Healthy Meals To Go

Roni Shapiro is the head chef and owner of the Hudson Valley’s only completely vegan and gluten-free meal delivery company and part-time cafe called Healthy Gourmet To Go which opened in 1994.

After apprenticing (and eating!) in some of the best vegan kitchens in NYC (there weren’t many back in the 80s to early 90s), Roni made her dream come true by moving Healthy Gourmet To Go to upstate NY to help promote a cruelty-free & healthy lifestyle in a way that is both convenient & affordable.   Deliveries range from Albany, NY area all the way down the Hudson Valley to NY, NJ, and parts of Queens, CT, and Brooklyn.

With over 30 years of experience in vegan cooking, she creates decadent meals from plant-based, gluten-free, organic foods with a unique, gourmet flair that leaves you feeling fully satisfied – NOT deprived.

Healthy Gourmet To Go makes it easy and economical to switch to healthy, cruelty-free, and environmentally-friendly eating.  Her cookbook is in the works as are online cooking classes.   For more info about Healthy Gourmet To Go’s meal delivery, cafe, future cookbook, and/or online classes visit their website.

 

Roni Shapiro
Roni Shapiro

 

How Does a Pesto Recipe Turn Into a Kale Salad & Potato Salad?

Let’s learn how to use a walnut pesto recipe to enhance our kale salads and potato salads!  And also how to pickle onions in a pinch!  A quick and easy way to pickle your food.  These recipes are so fast and easy to make, they are full of nutrients, and will make you feel vibrant, energetic, and full of life with every bite. As you can see from the photos, there is also a ton of color, which always means an abundance of nutrients.  The recipe is below, give it a try!

See Also
cauliflower rice

 

ingredients pesto recipe
All the ingredients used in today’s recipes.

 

using a pesto recipe to enchance your kale salad and potato salad.
The kale salad and potato salad are plated and ready to enjoy.

 

pesto recipe

Simply Scrumptious- One Pesto Makes Two Dishes

Learn how to create a yummy parsley-walnut pesto that morphs two ingredients into two delicious dishes.  1. Kale Salad 2. Potato Salad
Course Dinner, Lunch
Cuisine American

Ingredients
  

  • Cilantro Walnut Presto Pesto:
  • Bu. cilantro
  • 3 cups walnuts
  • 2 TBL lemon juice
  • 4 TBL nutritional yeast
  • 1/2 tsp each: black pepper, mustard powder
  • 1 tsp sea salt or to taste
  • 1/4 cup extra virgin olive oil
  • 1-2 cups water
  • Pickles in a Pinch-Pickled Onions:
  • 1 red onion
  • splash apple cider vinegar
  • sprinkle extra virgin olive oil
  • dash sea salt
  • Kale Salad:
  • 1 bu. curly kale
  • 1 tsp extra virgin olive oil
  • dash apple cider vinegar
  • 1/2 tsp. sea salt
  • pesto to taste see recipe above
  • garnish suggestions: pickled red onion, grated carrot, diced tomato
  • Potato Salad:
  • 2 medium sized potatoes about a pound: Yukon, red, purple, sweet potatoes
  • splash extra virgin olive oil
  • dash sea salt
  • pesto to taste see recipe above

Instructions
 

  • For the Pesto:
  • Add first 7 ingredients into a blender or food processor.
  • Pulse to mix ingredients.
  • Scrape down sides of blender or food processor.
  • Drizzle oil in.
  • Drizzle in water till thickness and smoothness that you desire.
  • For The Picked Onions:
  • Super thinly slice red onion. Use a mandolin if you have one.
  • Sprinkle in remainder of ingredients.
  • With gloved or clean ungloved hand gently massage the onions to break down within about a minute.
  • Enjoy on anything and everything...yum!
  • For The Kale Salad:
  • Pull kale off ribs/stems.
  • Break apart into bite sized pieces.
  • Wash and spin (or dry the old fashioned way).
  • In a large bowl drizzle olive oil, apple cider vinegar, and sea salt.
  • Massage gently with a gloved or clean ungloved hand.
  • Season with pesto as desired.
  • Garnish with options above.
  • For The Potato Salad:
  • Dice and boil potato till fork tender (usually 10+ minutes)
  • Toss with extra virgin olive oil and salt.
  • Season with pesto as desired.
Keyword vegan
Tried this recipe?Let us know how it was!

Thanks For Joining Us!

What a unique and fun episode of #LunchBreakLIVE!  Who would of thought pesto could be so versatile?  Give some or all of these recipes a try and let us know how you liked them.  Take a photo of your finished dish or dishes and tag @UnChained_TV on Instagram.  Looking for other easy plant-based recipes to try?  Hop on over to the #LunchBreakLIVE page, where we have a ton to choose from.  Until next time…keep cookin’!

 

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