This pesto spread whips up in less than five minutes, and will blow your mind. It’s so easy to make, and very versatile. Eat it by itself with some crackers or french bread. Or, better yet, I mixed it with some non-dairy cream cheese, and it was literally so good I ate myself into a food coma.
With the abundance of squash growing in my grandma’s garden right now, I’m not sure why I haven’t been posting more squash recipes. This was made with all fresh ingredients from the garden. Even the walnuts were off my grandma’s trees.
This recipe was inspired by a dish I had at Portabello Vegan Trattoria, my absolute favorite restaurant. In the vegan mecca that is Portland, this is one of the most upscale and delicious vegan restaurants of them all. You have to make reservations about a week in advance, unless you want to wait about 2 hours for a table. Their menu is ever-changing, based on what is locally in season. This recipe tastes and looks pretty damn close to an entree they are currently serving at Portabello. It’s absolutely amazing, but it does have a lot of steps to it. I would definitely save this recipe for a special dinner or a weekend. The ingredients listed make 4 servings. I had leftovers for dinner the next 2 days and it was still delicious.
