Pesto Pizza

Buckwheat crust
1 c. Pesto spread
1 1/2 c. Marinara sauce (optional)
1 c. salad mix (your favorite lettuces)
1/2 c. Cured eggplant (optional)
1 1/2 t. fresh oregano, chopped
1 t. fresh tarragon, chopped
1 1/2 t. fresh rosemary, chopped
1/4 c. tomatoes chopped
1 t. jalapeno, minced
1 c. mushrooms, marinated
1/2 c. scallions, chopped
1/3 c. red bell pepper, chopped
1/3 c. green olives, pitted and chopped
1 t. edible flower petals (optional)
1/2 lemon

Spread pesto over crust followed by marinara sauce, salad, and eggplant.
Sprinkle remaining ingredients and finish with fresh squeezed lemon.

Pesto Spread
1/3 c. garlic
2 c. fresh basil leaves, packed
2 c. pine nuts
2 c. raw walnuts
1/3 miso

Process garlic and basil in food processor. (Use a green power or similar juicer if you have one.)
Grind nuts into powder.
Mix all of the above with miso.
Freeze or serve. Keeps a week in fridge.

Marinara Sauce

1/2 c. pineapple or mango
1/2 c. strawberries
2 c. tomatoes
1 t. ginger, minced
2 t. garlic, minced
1 t. jalapeno, minced
1/3 c. red bell pepper, minced
1/3 c. fresh basil
1/4 c. fresh oregano
1/4 c. Braggs amino acids
1/2 c. olive oil
2 green olives, pitted
1/4 c. shallots

Blend all ingredients in a blender until creamy, about 1-2 minutes. It thickens after blending.
Freeze or serve. (It defrosts a bit runny, but is still tasty.)

Cured Eggplant
2 medium eggplants
1-2 c. apple cider vinegar
1 medium red bell pepper
1/2 c. fresh basil, chopped
1 T. garlic, minced
olive oil, enough to cover

Slice eggplant horizontally into very thin slices and place in a wide-mouth jar.
Add enough apple cider vinegar to cover all the slices.
Set a smaller jar (filled with water) into the larger jar to weigh-down the eggplant into marinate and sit in a cool dry place for 2-4 days.
By hand, squeeze all moisture from the eggplant and clean the wide-mouth jar.
Return eggplant to jar and add red bell pepper, basil, garlic, and fresh ground black pepper to taste.
Fill the jar with enough olive oil to cover all contents.
Seal and store in cool place until desired ripeness (2-3 days to 6 weeks)

Cured eggplant keeps indefinitely, but once the jar is opened it must be refrigerated.