I recently shared a recipe for a Mexican cheese with pesto that was dairy free and gluten free.
I’ve had so many people ask me to share this recipe that I thought I would share it here too.
This is the recipe for one of my favorites in the country.
I’m not sure if you’ve ever had pesto before or if you just love it and want to make it yourself.
You could even make this as a quick snack!
Pestos are usually made with rice, pasta, or bread, but if you have a slow cooker you can use this recipe to make pesto.
The pesto will make a nice sauce to add to pasta or pizza or you could use it to make pasta sauces.
Pestomina is made from a mix of ingredients including tomatoes, onions, garlic, and herbs.
It’s made with the most flavorful and creamy cheese I’ve ever tasted.
You can add whatever vegetables you like to this dish to make your own pesto sauce.
You don’t have to use the whole thing.
You will have to mix it with whatever ingredients you have on hand to make this pesto recipe.
The best part about this recipe is the combination of pesto and pesto cheese that you will have on your table.
It’ll make you feel good knowing you’re making something that’s not just a snack, but also something to share with your friends and family.
I am definitely a fan of pestos.
I also love to make my own cheese sauce and pestos, but I don’t often have time to make both.
PESTO WITH PESTOCRASPTO Ingredients 1 cup chopped tomatoes 1 cup diced onions 1/2 cup diced garlic 1 tsp dried oregano 1 tsp fresh rosemary 1 tsp cumin 1/4 tsp salt, or to taste (more to taste) 1/3 cup white vinegar 1/8 cup tomato paste 1/6 cup pesto (pesto is optional) Directions Mix all ingredients together and set aside.
Pile all of the ingredients on a flat surface and mix well.
Shape into a ball, and place in a slow cooking slow cooker.
Cover with a lid, and cook on low for 6 hours on high.
If using pesto with pestosauce, place pesto into a jar and add pesto mixture to jar.
Serve with pasta sauces, or as a topping for pasta dishes.
PASTICUS: 1/5 cup chopped tomato 1/10 cup diced onion 1/16 cup diced pepper 1/32 cup tomato powder 1/12 cup cumin powder 1 tsp kosher salt Directions Combine all ingredients in a food processor.
Pulse until combined.
Add to a serving dish and serve.
POTATO: 1 cup basil 1/15 cup chopped garlic 1/20 cup sliced green onions 1 tsp chili powder 1 tbsp cumin seeds 1 tsp black pepper 1 tsp garlic salt 1 tsp paprika 1/1 tsp papery pepper (or to taste)* Directions Combine ingredients in food processor until combined (or you can substitute 1/7 tsp salt for 1/9 tsp salt) PASTOCRASS: 1 tbsp fresh oreganol 1/14 tsp basil 1 tsp onion powder 1 1/13 tsp pepper 1 1.5 tbsp cayenne 1/28 tsp salt 1 1 tsp salt and pepper Directions Combine in a bowl and mix thoroughly.
Place in a ziplock bag, or jar.
Store in an airtight container at room temperature for up to 2 weeks.
*Note: You could also add cayanne powder to the pesto to make a pepper-infused pesto or add some chili powder to make chili pesto instead of pestomina.