BBQ Pesto
Homemade barbeque is not only easy and healthier than storebought, but it is incredibly fresh and delicious! I have repurposed barbeque sauce by creating a barbeque pesto that is incredibly versatile and can be used on almost anything your heart desires!
Servings: 2
Ingredients
- 1/2 cup tomato paste
- 1/2 cup water
- 1 teaspoon fine sea salt
- 1 tablespoon garlic powder
- 1 tablespoon + 1 teaspoon chili powder
- 1 tablespoon + 1 teaspoon yellow mustard
- 1 tablespoon + 1 teaspoon pure maple syrup
- 2 tablespoons + 2 teaspoons dark balsamic vinegar
- 2 tablespoons + 2 teaspoons unsulphured molasses
- 1 cup (160g) pinenuts
Instructions
- Add all of the ingredients, except the pinenuts, to a bowl and whisk really well until completely incorporated. Whisk for a minute or two, as it will thicken as you do this. Set aside.
- Add the pinenuts to a food processor and pulse them to break them up into a coarse meal. Add the prepared barbecue sauce and blend until smooth. If you want it thinner, add a tiny bit more water. Serve any way you like.
- To serve it in poblano peppers, I simply sliced poblano peppers, sprinkled on salt & pepper and roasted them at 400 degrees for 10 minutes, just to soften them some, but not totally char them.
- For the potatoes, I cut several red potatoes into wedges, added salt & pepper and roasted them at 400 degrees for 25-30 minutes until they were very golden brown. No oil needed!
- You could also use it as a pizza sauce, spread it on toast, or thin it out with a little water and use it as a dressing!
Notes
*Vegan, gluten-free, oil-free, soy-free