life on pine

kale pesto pasta & vegan artichoke aioli

Kate Parrish

happy sunday, all! still trying to be vegetarian over here – so far so good. after almost a month of no meat and almost not dairy [cheese, i can't quit you!] i'm starting to crave more and more veggies, and i really do not miss meat at all. tonight i'm making a recent favorite that is packed full of protein, fiber and omega-3's. bon appetit! 

kale pesto [i plan to mix with noodles and zucchini strips]:

  • 2 to 3 cloves garlic
  • 3 cups packed kale (about 1 small bunch)
  • ¾ cup hemp seeds or toasted walnuts
  • 2 tablespoons lemon juice (about 1 lemon)
  • ¾ teaspoon fine-grain sea salt
  • ¼ teaspoon ground pepper
  • Red pepper flakes, optional (if you want to add some kick)
  • ¼ cup flaxseed oil or extra-virgin olive oil (more if desired)

image, full recipe and directions via cookie and kate

artichokes & vegan aioli:

  • 1 cup cashews [soaked for about 4 hours] these are what will give you the creamyness
  • 1/2 cup water
  • 2 cloves garlic 
  • zest and juice of 1 lemon 
  • 1 tsp apple cider vinegar 
  • 1 - 2 pinches of salt 

image, full recipe and directions via one ingredient chef