Maybe it’s because I’m a redhead that I love ginger so much.
But I’ll be darned if I don’t want to put it in everything.
*My time as what is still to be determined: food blogger? food eater? kitchen catastrophe?Of course, then I found myself with a plethora of basil I had acquired for free emitting its fragrance throughout our kitchen, and I needed something to do with it.My Edamame + Quinoa ‘Faux’-quettes used just a few leaves, so I took the rest and did what everyone does with a large amount of beautiful basil on their hands:I stuck it in my food processor with the intention of making pesto and then realized that what looked like a whole lot of basil was really not very much at all.*
*I can relate this feeling to that which comes after cooking spinach or other leafy greens. But before I pushed ‘on’ I did something that only I always do, and added ginger.And because one of my favorite flavor combinations is apple, lemon, and ginger–first came the lemon juice…
And nutritional yeast and liquid aminos gave it the umami needed to make it even better.So, despite having been extremely excited about this week of ging-spired recipes, I ended up just accidentally creating a recipe–as is often the way with me.
But it turned out so ging-eriffic and tasted great on top of smoked paprika-roasted cauliflower steaks sprinkled with leftover edamame and chopped bell pepper––and also on a portabella ‘pizza,’ somewhat similarly attired in leftovers––that I figured you’ll forgive me for lack of foresight and planning.*
*Esecially since it allowed me to write this post two days early. Which allows me to feel like a high-achieving planner, even though I am a horrific procrastinator.^
^I work better under pressure.**
Apple Lemon Ginger Pesto
(Makes 1 Cup)
2 1/2 cups basil leaves
1/3 cup applesauce
1 1/2 Tbsp. minced ginger
1 tsp. minced garlic
1/2 tsp. liquid aminos or soy sauce
3 Tbsp. lemon juice
2 Tbsp. nutritional yeast
Combine all ingredients in a blender or food processor.