Summer is fresh herb time! I’m growing basil, cilantro, sage, thyme and apple mint in pots near my garden. After a hail storm almost took out most of my herbs a few weeks ago, they’ve finally revived and thrived enough for a haircut.
Tonight we’re heading to a vegan potluck and the thermometer has topped 100 degrees, so I wanted to try something different using my fresh herbs that could be served cold. This turned out terrific!
Herb Pesto White Bean Quinoa Salad
6 cups cooked quinoa (how to cook quinoa)
2 15 oz. cans Great Northern beans
1 cup chopped sundried tomatoes (I used the ones in olive oil)
1 cup chopped marinated artichoke hearts
2 cups herb pesto as made below
Combine all ingredients in a large bowl and gently toss until everything is thoroughly mixed and coated with the pesto. Chill and serve.
You could also heat this dish in the oven and serve hot.
1 cup olive oil
2 garlic cloves
2 cups fresh basil (not chopped)
1 cup fresh mint (not chopped)
4 sprigs fresh thyme
4 – 5 fresh or dried sage leaves
2 tbs nutritional yeast
2 tbs vegetable bouillon powder
2 tbs dried red and/or green bell peppers (may substitute about ¼ cup fresh chopped peppers – I use the dried ones since fresh organic is pricey)
Blend all ingredients in a high speed mixer or food processor until smooth and completely blended (no chunks). Makes about 2 cups.