Here’s an easy freebie. I whipped this up as an accompaniment to some fresh nectarines. This sauce is incredible and surprisingly yummy. It goes well with fruit, and I could totally see it as a topping to some vegan ice cream, as a spread on a sandwich, or as a dip for fruit and crackers.
So, technically it’s not a “pesto” since it not crushed with nuts and herbs by a mortar and pestle, but that was the closest thing I could come up with. Come to think of it, some almonds or walnuts would thicken it up a bit and I bet some parsley wouldn’t taste bad with it either. Feel free to experiment!
Mango Pesto Recipe
1/4 cup of ice
1 ripe mango
1 1/2 cups fresh spinach
(You can also substitute the ice and fresh mango for a cup of frozen mango.)
Cut up the mango into chunks. And make sure its a soft, fresh mango. You should be able to smell the sweetness before you even cut it.
Throw it all into a blender or food processor and process!
Viola! Sweet, mango pesto. Eat liberally.
