Meatless Monday - Nut Free Sunflower Seed Pesto

It's that time again - Meatless Monday. This week we challenged ourselves to not only prepare a meat-free dinner, but to make a popular vegetarian pasta preparation nut-free too. Pesto is a great way to use leftover Herbs and Lettuces, and part of what makes Pesto amazing is the addition of Nuts in most, if not all, traditional recipes. That's why it's a risky proposition for the allergic, unless, of course, you make it yourself. 

Campanelle with Nut-Free Sunflower Seed Pesto, Photo: NK 

While you'll normally find Pignoli (aka Pine Nuts) in Pesto, other Nuts like Almonds, Walnuts, and even Pistachios are popular choices these days. This is all well and good, unless you have a nut allergy, as many do, sadly, in rapidly increasing numbers. While the reason behind the statistical spike in food allergies noted over the past few decades is the subject of much scientific debate, we can all agree that everyone should be able to safely enjoy such a popular dish. 

Today's clever nut-free Pesto achieves much of the nutty and herbacious deliciousness you find in the original version, without making it inaccessible to those with nut allergies. The secret ingredient is Sunflower Seeds (just be sure you don't have an allergy to seeds before you try it). 

After some experimentation, I came up with an easy version drawing from a recipe for Nut-Free Arugula Pesto I adapted out of Bon Appetit Magazine,  Although the original recipe recommends soaking the Sunflower Seeds overnight, we prepared ours without doing so and the result was still great. If you have the time and forethought, absolutely soak them. The Seeds have a slightly toothier texture when not soaked, but the food processor you use will ensure that the bits of crunch are very small. I happen to like the texture that we achieved. Soaking the Seeds may also help release some additional flavor, but again, we were very happy with the result of our 10 minute version.

Finally, because I simply can't fathom Pesto without a healthy dose of grated Parmigiana Cheese blended in, our version incorporates it to round out the brightness of the Lemon Juice and Zest, while blending with the aromatic Basil and peppery Arugula. 

Campanelle (pictured above) is an awesome pasta shape for Pesto. The name refers to the pasta's "bell" shape, and the wavy edges capture the Pesto perfectly and evenly. Whatever pasta you choose, I am sure you'll enjoy this nut-free favorite whether or not you're on a special diet. Now let's Mangia! 

Nut-Free Sunflower Seed Arugula Pesto
Serves 4, enough for 1 Pound of Pasta
Adapted from Bon Appetit

Ingredients:  1/4 Cup Raw Shelled Sunflower Seen
1 Cup of Basil, packed (a few sprigs set aside for garnish)
1 Cup of Arugula or Baby Arugula, packed
1 teaspoon freshly grated Lemon Zest
2 teaspoons Lemon Juice
1 small Garlic Clove
1 teaspoon of Honey or Light Agave
1/2 Cup Extra Virgin Olive Oil
1/2 Cup Freshly Grated Parmigiana Cheese
2 large pinches of Kosher Salt

Method:  1. Blend all the ingredients together in a a food processor until smooth. 
2. Toss right away with cooked Pasta that is has been boiled in well-salted water. Taste for seasoning and add a little Salt if needed.
3. Serve with extra Parmigiana and a Basil garnish and enjoy! 

Meatless Monday - Pesto Makeover

I like pesto, I really do, but over the years we've developed a love/hate relationship.
Pesto gets points in my book because it's really versatile. You can make it with leafy greens of many varieties, not just basil. Whip up a quick pesto in your food processor and you've got a great way to make use of leftover veggies like Parsley, Mint, or even Arugula.

Arugula and Almonds - not your mother's pesto ingredients, Photo: NK 

What I don't like about pesto is that most recipes call for a whole lot of oil. Now don't get me wrong,  I am far from a health nut, but excess oil in recipes bothers me. I almost always use less oil than a recipe calls for and often, get the very same results.


Pine nuts, a usual component of pesto, are wonderful, but those babies are pricey and they go fast!  I've seen plenty of walnut pestos (mint and walnut pesto over lamb is divine), but what about other nuts, like almonds?


My final issue with pesto is that it has such a bold flavor, it takes over the dish. This is good or bad, depending on the mood you're in or how you plan to use your pesto. Would pesto be as tasty as more of a painted-on glaze instead of an oil based sauce? The questions haunted me.


It was this sort of thinking that inspired yesterday's pesto makeover. Ok, maybe this thinking, plus the ingredients I had on hand:


Almonds
Arugula
Parmesan Cheese
Ready to cook Ravioli


Now for the mission:

• Create a healthier Arugula Pesto "Glaze" to highlight and not overpower the beautiful store-bought Ravioli I've been waiting to spring from my freezer: Wild Mushroom and White Truffle Ravioli in a Porcini Pasta from The Ravioli Store.www.theraviolistore.com

Here's the pesto recipe:


NK's Arugula and Almond Pesto "Glaze"
Yields about a half cup or 4 to 6 servings on a pasta or meat of your choice


Ingredients:
8 Almonds
1 Cup (Packed) Chopped Arugula - hard stalks removed
2 Tablespoons Olive Oil
1/4 Cup Grated Parmesan
1 Large Clove of Garlic - Peeled 
Pinch to 1/4 Teaspoon Salt or to taste
One Squeeze of Lemon Juice - optional 


Method:
Place Arugula in a food processor (a mini chopper works great for this) 
Process until finely chopped
Scrape down the sides of the processor and add Almonds
Process until Almonds are finely chopped and scrape the sides again
Add Parmesan and process
Add 1 Tablespoon Oil and process
Add the second Tablespoon of Oil and process until mixture is wet and fully incorporated
Move the pesto to a small bowl, taste, and add salt to your liking and an optional squeeze of lemon juice,
Stir. 
To serve, toss a few tablespoons of mixture with your prepared pasta, or in the case of delicate pastas like ravioli, paint the glaze on with a pastry brush. 

Finished Pesto Glaze, Photo: NK

You'll like it! 


Now what did I do with our pesto and ravioli?  Below is a great dish for mushroom lovers like me that makes for an even more satisfying meatless Monday. Portobellos, the meatiest of the mushroom crew, are the key. 


Arugula Pesto Glaze on Mushroom Ravioli with Portobello Mushroom Ribbons 
Serves 4 


Ingredients:
20 store-bought Mushroom Ravioli
1/2 cup of Arugula and Almond Pesto Glaze (recipe above)

Mushrooms Ready To Bake, Photo: NK

2 Portobello Mushroom Caps
1 Tablespoon Olive or Truffle Oil


Method:
Preheat Oven to 425.
Line a baking sheet with foil (for easier clean-up)
Brush Mushroom Caps with Oil
Put Mushrooms in the oven to bake for 20 minutes.
Set a pot of water on the stove to boil and prepare mushroom ravioli as directed. 
(Mushrooms should be ready about the same time as Ravioli is done.)
Drain Ravioli and plate. 
Glaze Ravioli immediately with Pesto using a brush or gently spreading on with a spoon.
Slice Mushroom Caps into thin slices and place on top of the ravioli. Serve right away.


Enjoy!

Mushroom Ravioli with Arugula Pesto Glaze and Portobello Mushroom, Photo: NK