RSS Feed

Second Sunday of the Nativity Fast: Pesto Pasta with Red Beans

Posted on

Today found us finishing a busy weekend.  Yesterday we visited our local monastery for the forty day commemoration for one of the nuns.  It was a wonderfully cold and muddy day.  The children all slept on the way home–the litmus test for a great time.


We finally got out the rest of our advent wreath and assembled it together.  Then we lit the blue and green candles, read our passage from The Liturgical Year for Little Ones, discussed the theme of hope, and shared a little hot carob on this cold evening.  Maybe later this week we will do some of the anchor activities (or this one), while we take a much deserved break from our regularly scheduled homeschool to prepare for Thanksgiving.

Dinner tonight was compliments of John and Buster.  I had errands to run, so they cooked the pasta, sauteed some onions, and tossed it all together with some pesto and cooked red beans.  A simple side salad accompanied this quick Sunday dinner.

My pesto sauce is quite simple.  It’s dairy free, so there is no need for cheese.  There are many combinations.  Play around with your combinations until you find what you like.  I don’t think I’ve ever made the same combination twice, because I don’t measure.


You need:
a bunch of greens and herbs (like spinach, kale, basil, and oregano; not necessarily all at once; just go with your favorites)
olive oil, plenty
salt, to taste
a handful of nuts, optional (pine nuts or walnuts)

Place the washed and trimmed greens in your food processor or high powered blender.  Add a generous pinch of salt and the nuts if you are using them.  Turn on your machine, pulse, and slowly drizzle with olive oil until your pesto looks like pesto.  You may have to scrape the sides of your container a few times to get everything incorporated.  If it seems too oily, just add more greens and herbs until you are happy.  Freeze in meal sized portions (about one cup) if you make a very large batch.  Tonight’s pesto was from last fall’s garden, but I’m hoping to make more in the spring if I have better luck with my basil in the coming year.

Hot Carob – Family Sized Recipe

4 cups hemp, almond, or coconut milk
1-2 Tbsp carob powder, to taste
3-4 Tbsp sugar or honey, to taste

Whisk together in a sauce pan and heat to your desired temperature.


Place all ingredients in your high powered blender (I use my Vitamix) and blend on high about 3 minutes or until warmed to your liking.


One response »

  1. Pingback: Spaghetti Squash with Pesto | Seasonally Vegan

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: