S’mores Almond Butter

gluten-free, dairy-free // yields ~2 cups

2 cups raw almonds

2 tablespoons coconut sugar

1 1/2 teaspoons unsweetened cocoa powder

1/4 teaspoon salt

scant 1/4 teaspoon vanilla beans, from 1-2 scraped vanilla bean pods

1/2 cup chopped marshmallows, 1/4-inch pieces

3/4 cup crushedgluten-free graham crackers, or graham cookies

6 tablespoons chopped dark chocolate

3 marshmallows chopped, 1/4-inch pieces

Preheat your oven to 320* F. Place almonds on a large baking sheet in a single layer and roast for 10-12 minutes until light golden brown. Stir once while roasting. Let cool for 15 minutes.

Place almonds in a large food processor [11-cup works well] and process until you reach a drippy texture, scraping the bowl as needed. Almonds will turn to meal, then clump, then smooth out, then turn drippy. ~7-10 minutes – Add in the sugar, cocoa powder, and sea salt and process until drippy.

Place the 1/2 cup of marshmallows into your food processor and pulse about 20-30 times until fully incorporated and marshmallows are chopped more finely. Do not turn to the “on” position, or the almond butter will turn into a thick dough ball.

Pour almond butter into a bowl and let come to room temperature. Stir in the graham crackers and chocolate until combined. Stir in the 3 chopped marshmallows. Store in sealed jars in a pantry or cupboard for 3-4 weeks or in the fridge for longer [storing in the fridge will create a much stiffer consistency].

notes: To crush graham crackers: Place grahams in a sealed bag and crush with a rolling pin or the back of a wooden spoon. They don’t need to be crushed to a fine crumb. Sub sucanat or pure cane sugar instead of coconut if needed. This recipe is vegan if using vegan marshmallows/chocolate/graham crackers. The graham crackers I used were not vegan [included honey] but if you’re not gluten-free you may be able to find vegan grahams. Non-GF graham crackers and non-vegan marshmallows can be subbed if desired.

This pesto!!!

My new favorite.

Pistachio Rosemary Pesto with Power Greens | edibleperspective.com

Today’s post is sponsored by Earthbound Farms. Product opinions and recipes are always my own. Thank you for supporting the occasional sponsored post that helps fund all the deliciousness + behind the scenes action you see here.

I’ve been in a little dinner-recipe rut, but whoa, did this turn things around for me!

Rosemary is possibly my favorite herb of all time. There’s just something about it, especially when combined with potatoes. So much goodness.

Pistachio Rosemary Pesto with Power Greens | edibleperspective.com

While eating pistachios the other day I had a thought. I’ve gone through nearly 2lbs of pistachios in about 1 1/2 weeks. SCARY. Most of them were in cookies, which I ate 85% of. Still scary. Chris has definitely helped with the pistachio consumption, so we’re nearing 1lb each…still slightly concerning.

However, besides the thought of consuming so many pistachios + still wanting more I was also thinking that they would pair really well with rosemary. Something about the flavor combination was just calling my name. A little nutty. A little woodsy and fragrant. I could almost taste it without tasting it.

Pistachio Rosemary Pesto with Power Greens | edibleperspective.com

And that is when this pesto idea was born, resulting in richly flavored pesto bulked up with Earthbound Farm’s Deep Greens Power blend. The baby greens don’t require any cooking, resulting in a 10 minute recipe that is easily thrown together to have on hand as a topping for just about anything.

Pistachio Rosemary Pesto with Power Greens | edibleperspective.com

like…

roasted potatoes
roasted broccoli
avocado toast
lentil meat-less balls
veggie burgers
eggs
pasta
pizza sauce
crispy polenta
grilled tofu
etc. etc.

Pistachio Rosemary Pesto with Power Greens | edibleperspective.com

Print recipe!

Pistachio Rosemary Pesto with Power Greens

gluten-free, vegan option // yields ~3/4 cup

2 medium cloves garlic, peeled
1/2 cup roasted/salted pistachios
2 cups packed power greens*
1/4 cup grated parmesan cheese, see notes for vegan option
2 tablespoons chopped fresh rosemary
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon black pepper
1/4 teaspoon salt
1/3 – 1/2 cup extra virgin olive oil

for the pesto:

Place the peeled garlic in a large food processor and turn on until garlic is chopped. Add in the pistachios and process until you have pebble-sized pieces.

Remove stem ends from the greens and measure out 2 packed cups [but not tightly packed] of greens then add in the parmesan, rosemary, lemon juice, pepper, and salt. Pulse until mixture is chopped and combined [refer to photo 2].

Slowly stream in the olive oil and pulse the mixture simultaneously until your desired consistency is met. I used 1/3 cup olive oil. Taste and add more salt + pepper if needed.

Store in a sealed jar for up to a week in the fridge and use as desired.

for the pasta:

4-6 servings of pasta, my favorite gluten-free pasta
6-8 large handfuls of power greens
chopped pistachios, sundried tomatoes, roasted garlic, salt/pepper

Cook pasta [4-6 servings worth] according to package directions and reserving 1/2 cup of the cooking water. Place back in the pot and add as much pesto as desired. Add in cooking water 1 tablespoon at a time to help spread the pesto, then stir. Add more water as needed. Stir in power greens and sun-dried tomatoes and let cook until greens are just wilted. Top each portion with chopped pistachios, roasted garlic, and salt + pepper.

notes: *The Power Greens mix is a combination of baby spinach, baby kale, and baby swiss chard. If using unsalted pistachios you’ll need to add more salt to the pesto. For a vegan version sub in 3 tablespoons of nutritional yeast and follow directions as stated. Add more olive oil if needed as nutritional yeast will thicken the pesto.

Pistachio Rosemary Pesto with Power Greens | edibleperspective.com

Simple. Comforting. Wintery. Vibrant green. I’d say we have a winner.

Ashley