Creamy Yogurt Pesto

May 13, 2011 § 3 Comments

yogurt pesto on crusty multi-grain 

This is an untraditional pesto. The only things similar are the basil leaves and garlic. I like this pesto because it is creamy and a bit tangy. It’s just as versatile, but gives you a slightly different taste. You can use this recipe as a spread or dressing and it also makes an amazing pesto pasta.


  • ~3 loose cups of basil leaves
  • ~3/4 cup of walnuts*
  • ~1/4 cup of pecans*
  • 2 cloves of garlic
  • 3 tbsp of olive oil
  • ~1 cup of greek yogurt (I used Fage Total 0%)
  • 1/2- 1 tsp of chili flakes (depends on your tolerance)
  • salt and pepper to taste

*I wanted to use my extra walnuts and pecans; hence the weird ratio. Feel free to play with the ratio or use different nuts.

Step 1: add your walnuts, pecans and garlic

Step 2: add your basil leaves

Step 3: add everything else

Step 4: blend (I’m using the Ninja)

creamy yogurt pesto (she’s not photogenic)

To Serve:

Step 1: dice some cherry tomatoes

Step 2: toast some bread

photo taken from Healthy Bread in Five Minutes (PBS)

Step 3: serve with some cracked black pepper

I used the whole grain loaf from La Brea Bakery.

serve it alone

with some hummus (learn to make hummus)

or serve it together!


Southwest Jalapeno Burger

March 18, 2011 § 1 Comment

This was my first time making veggie patties and they tasted delicious! I adapted this recipe from multiple sources. It works in a sandwich, an afternoon snack or even as new addition to breakfast.

I love sandwiches, but they can be so plain. I always eat mine with a little something extra to give it that flavor boost or an element of surprise. This patty is great alone, but why not dress it up?

I wanted to go with the southwest theme, but give it a twist. I’ve had tons of sandwiches with avocado, but never an avocado spread. Below, I made a chunky avocado spread with baby heirlooms, parsley, cilantro and a touch of honey.

This spread goes great in sandwiches, on crackers and salads.

Let’s start with the patty.

Southwest Jalapeno Patty

Serving Size: 1 patty/person; ~4-5 depending on how you shape


  • 1 can of black beans- preferably salt-free
  • 1 jalapeno
  • 3 cloves of garlic
  • 1/2 bell pepper (any color)
  • 1 small onion or 1/2 an onion
  • 4 mushrooms (optional)
  • 1/2 cup of oats
  • 2 eggs
  • 1/2 tbsp of cumin
  • 2 tbsp of bragg’s liquid amino
  • 1 tsp brown sugar
  • pepper to taste
  • 1 tsp cornstarch mixed with 1 tbsp of water

Step 1

Preheat oven to 375 degrees

Step 2

Drain canned beans and pour in a large mixing bowl

Step 3

In a food processor, add oats and pulse till coarse to fine. Consistency should be similar to kosher salt. Set aside.

Step 4

In food processor, add jalapeno, bell pepper, mushrooms, garlic and onion. Pulse till ingredients look coarsely chopped. Add to mixing bowl with beans.

Step 5

Mash all ingredients together with fork. Most beans should be smashed.

Step 6

In a bowl add eggs, bragg’s, sugar and pepper. Beat!

Step 7

Add the oats to the bean mixture then pour in the egg mixture. Mix! Then add cornstarch mixture. Mix!
Step 8

Shape patties and place on lined baking sheet. Bake for 20 minutes total. 10 minutes on each side.
Should be lightly browned on both side
Step 9
Serve and enjoy! Be sure to check out the Chunky Avocado Spread. Great on the burger, sandwiches and salads!

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