Lisa's Culinary Atrocities

From yesterday’s pizza dough I made cute little pizzettas in tartlet pans:

Pesto, Tomato & Raclette du haut Livradois*

Spinach, Walnut, Garlic & Marinara

For the pesto, process until desired consistency:

1 bunch fresh basil

3/4 cups pecans (or whatever nut you like)

1/4 tsp. sea salt

5 cloves garlic

3/4 cups Kalamata olive oil

Vegan Pecan Pesto

* Raclette Description:

Produced in both Switzerland and France, Raclette takes its name from the French verb “racler”, meaning “to scrape.” Traditionally, Alpine cheesemakers would lunch upon boiled potatoes and cornichons, covered with melted cheese scraped from a rock near the smoldering fire. Raclette is a semi-soft pressed cheese, made of raw cows’ milk and washed with brine to impart a deep, fruity pungency. True to its name, it melts beautifully and can be scraped atop all manner of root vegetables for a winter supper.

Raclette du haut Livradois is from Livradois, France