This recipe is created by Tiina @myberryforest. Tina lives in Souther Finland with her husband and 2 young children. She's a marketing professional and health coach with a big passion for plant based food and food photography.
Tiina, tell us more about your Instagram feed:
- I'm really enthusiastic about creating plant based recipes which appeal not only to adults but to children as well. My Instagram @myberryforest is a combination of all my creative passions, eating the rainbow every day and showing how much fun healthy eating can be.
How did you come up with your pesto recipe?
- I'm constantly searching for new ways to combine healthy ingredients and I find it very easy to experiment with pestos. My children love different kinds of pesto (mostly green varieties), but they are not so in love with cauliflower. I wanted to create a pesto with cauliflower to see if I can hide the strong cauliflower taste, but still keep the color creamy white. The secret to this recipe is definitely oven baked vegan parmesan (blanched almonds, nutritional yeast, garlic granules, pinch of salt), which provides a lovely warming element to the crisp fresh pesto ingredients. My children were a little skeptic at first, but in the end they seemed to enjoy it.
What shall I serve it with? This pesto is perfect with stuffed tomatoes or any stuffed vegetables or on top of salads and bread. We also use it to accompany a lovely bowl of either cooked noodles or vegetable noodles (e.g. zoodles).
This recipe is under editing, please come back here soon for full instructions.