Baked Green Tomatoes with Cashew-Pea Pesto and Tequila Lime Veggies served with refried beans and melted Daiya
Cashew-Pea Pesto
- 2 cups shelled sweet peas
- 1 bunch garlic scapes, chopped (approx 1-1.5 cups)
- 1/2 cup cashews
- 2 tablespoons nutritional yeast
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup extra virgin olive oil
Process everything except olive oil together until small pieces. With the processor on slowly stream in the olive oil until smooth and blended together.
Tequila Lime Veggies
- 2 small patty pan squash, thinly sliced
- 1 medium onion, chopped
- 1/2 bell pepper, chopped
- 2 garlic cloves, sliced
- 1 jalapeno, sliced
- 1 shot of tequila
- 1 lime juiced
- salt and pepper
In a medium saute pan over medium-high heat spray with cooking spray and saute the squash, onion, pepper , garlic and jalapeno until soft. Add the tequila, lime juice, salt and pepper and cook until the veggies are caramelized.
Your other garlic scape pesto was such a win and I love this pea dip recipe (http://edibleperspective.com/2011/05/pea-dippin/) so I might make this – but how many scapes would you consider a bunch?
yum! pea pesto – yes PEAS!