My husband loves to make his limbo spaghetti sauce. I call it Limbo sauce because to me Pasta Sauce either takes 20 minutes or 7 hours, nothing in between. He adds garlic, love and a few sprigs of basil to crushed tomatoes and simmers it for a couple hours. Its more therapy than cooking and we are always left with a bunch of basil that goes bad really quickly. Scavenger that I am, I turn it to pesto and freeze if Im not able to eat it immediately.
Pine Nuts are like eating gold, so I have been experimenting with alternative nuts and found walnuts have a beautiful earthy taste.
Soak a cup of Walnuts for atleast 3 hours.
Place them in the cuisinart and to them add:
2 cloves of garlic
a pinch of salt (himilayan pink if you have)
1-2 cups of cleaned basil leaves
1/3 cup of nutritional yeast flakes
1 and 1/2 fingers of olive oil- pour this over the mixture until
it fills the negative space about 1-1.5 fingers high
pulse till smooth
Great to have on sliced tomatoes- with Daiya Vegan Mozzerella or fresh real mozzerella and balsamic Vinegar reduction garnish poured atop.
Pine Nuts are like eating gold, so I have been experimenting with alternative nuts and found walnuts have a beautiful earthy taste.
Soak a cup of Walnuts for atleast 3 hours.
Place them in the cuisinart and to them add:
2 cloves of garlic
a pinch of salt (himilayan pink if you have)
1-2 cups of cleaned basil leaves
1/3 cup of nutritional yeast flakes
1 and 1/2 fingers of olive oil- pour this over the mixture until
it fills the negative space about 1-1.5 fingers high
pulse till smooth
Great to have on sliced tomatoes- with Daiya Vegan Mozzerella or fresh real mozzerella and balsamic Vinegar reduction garnish poured atop.
