Ingredients
Directions
Preheat oven to 400.
In a food processor, combine the beans, lemon juice, garlic, salt, pepper, basil leaves, and about 2 tbsp of pine nuts/pumpkin seeds.
Purée until smooth, scraping down the sides of the bowl several times and adding a little water at first, then more if desired to thin.
Once smooth, add the remaining pine nuts, and process lightly to break up the nuts but not fully incorporate.
If not using it right away, store the pesto in an airtight container in the fridge.
Place tortillas on prepared baking sheet and bake until just crisp and golden (watch closely, as tortillas can turn from golden to burned quickly), 8–9 minutes.
Remove and let cool on baking sheet while preparing toppings.
Spread pesto base over each tortilla.
Top with sliced tomatoes and sun-dried tomatoes.
Return to the oven and cook for another 4–5 minutes, just to warm the toppings.
Remove, sprinkle with fresh spinach or basil, and serve.
Chef's Notes
Toppings
Play with the toppings here! Some other pizza toppings to consider are chopped/sliced organic bell pepper, thinly sliced red onion, and sliced kalamata olives.
Flour-free
Instead of tortillas, use baked potatoes or baked sweet potatoes as your ‘base’. Bake and halve the spuds, remove just a small amount of the potato flesh, and then fill with the pesto hummus. Sprinkle on the toppings, and bake for 4–5 minutes to warm through.
Recipe adapted from Let Them Eat Vegan by Dreena Burton for WHOLE Life Club (WLC).
Ingredients
Directions
Preheat oven to 400.
In a food processor, combine the beans, lemon juice, garlic, salt, pepper, basil leaves, and about 2 tbsp of pine nuts/pumpkin seeds.
Purée until smooth, scraping down the sides of the bowl several times and adding a little water at first, then more if desired to thin.
Once smooth, add the remaining pine nuts, and process lightly to break up the nuts but not fully incorporate.
If not using it right away, store the pesto in an airtight container in the fridge.
Place tortillas on prepared baking sheet and bake until just crisp and golden (watch closely, as tortillas can turn from golden to burned quickly), 8–9 minutes.
Remove and let cool on baking sheet while preparing toppings.
Spread pesto base over each tortilla.
Top with sliced tomatoes and sun-dried tomatoes.
Return to the oven and cook for another 4–5 minutes, just to warm the toppings.
Remove, sprinkle with fresh spinach or basil, and serve.