|The garlic confit pesto is vegan— made with parlsey and ground almonds. Obviously the chicken paillard is not vegan. |
|Garlic confit— amber and gold treasure|
Both are served over bruschetta a the Italian table. But there are variations of this condiment paste made world-wide: Argentinian Chimichurri made with cilantro and oregano; Chinese black bean sauce made with fermented black bean and red chili; Thai peanut sauce made with ground peanuts, sesame oil and fragrant spices.
This vegan pesto recipe is made with garlic confit— garlic which is slowly poached in extra virgin olive oil until golden. It has a creamy soft texture and a slightly sweet flavor that is reminiscent of pine nuts, without the sharp, sulfurous overtone that is typical of crushed garlic. Click here for the recipe on my blog. Instead of basil and pine nuts this recipe calls for parsley, ground almonds and toasted sesame seeds. Since this is a vegan recipe I use nutritional yeast.
Garlic Confit and Parsley Pesto
You’'ll need a food processor for this recipe. Toast your raw almond and sesame seeds ahead of time and set them aside to cool. Wash parsley and air dry or run through a salad spinner. Use good quality extra virgin olive oil (aka EVOO for the food smarties), it makes all the difference. This pesto will keep refrigerated in an air-tight container for about three days. It’s best to make small batches, but if you make more you can freeze this pesto for future meals.
- 1 cup fresh parsley, roughly chopped and packed loosely
- 1/4 cup garlic confit, plus 2 tbsp confit oil
- 3/4 cup EVOO
- 1/4 cup raw almonds, toasted
- 2 1/2 tsp sesame seeds, toasted
- 1 tbsp nutritional yeast
- 1/2 tsp sea salt
- 1 tsp lemon juice