Happy Sunday friends!!
You know what today is… SOCCA SUNDAY!
Are you as excited as we are?!?! hopefully
Socca flavor for today was inspired by this mint pistachio pesto. Ever since Lori shared this amazing pesto combination we just had to try it out 
You all know we love our mint, pistachios, and basil has appeared many times on our blog from sauces, salads, smoothies to dressings! Love it!
This evening Michelle and I wanted our socca to be more of a thin custard like texture so instead of our usual 1 1/2 cups water we did 2 cups!
Pure2raw Pesto Socca Recipe:
- 1 cup garbanzo bean flour (we use Bob Red Mill’s)
- 2 cups water
- 1 tsp sea salt
- 2 1/2 tbsp coconut oil (you can use olive oil)
Directions:
- Pre-heat oven to 400 degrees (you can do yours at 425 we just like 400 for some reason)
- Place garbanzo bean flour into a large bowl and add in your salt.
- Pour your water into the bowl and whisk together. Make sure to get all clumps out of batter.
- Put the 2 1/2 tbsp of coconut oil into your 12 inch pan and place in heated oven.
- Let the oil heat up for 3 minutes.
- Take oiled pan out of oven and pour socca batter in pan.
- Place back into the oven and to bake for 45 minutes.
While your socca is baking away grab the essentials for the mint pistachio pesto.
We followed Lori’s recipe except we did more basil than mint because I got a bunch of fresh basil from a farmer at the market the other day so had plenty on hand to use up 
Also we used yacon syrup over honey (nothing against honey we have never been huge fans of it).
Now for the whole dish together
Love the color of this pesto and it smells soooooooo good!
For a little more green color action we topped our pesto socca with some spinach
DEVOUR!
WOW this basil mint pesto with the socca tasted amazing! Lori thank you so much for sharing your pesto recipe. It is a keeper! We loved it!! Nothing beats mint, basil, pistachios, and socca together
Till next time,
Lori
Pure2Raw Twin
{ 26 comments… read them below or add one }
Yey for Socca Sunday! I’m gonna have socca one night this week too. You girls are great – I heart socca because of you!
The pesto idea is fab. Socca, pesto and spinach = sure winner! Big hugs all the way from England! 
xoxo
Thanks Emma! Maybe we can come to England and have some socca with you
You know what? If I had a magic wand one of the first things I’d do is wave it and make you girls my neighbours! Think of all the raw parties we could have
xoxo
Socca is definitely on my “to try” list soon. Especially since I have some garbanzo flour to use up before we move! Amazing how much pantry food takes up when you are packing.
I’m thinking a pesto like this with some extra roasted garlic, yum!
Alisa, yes you must try it
Roasted garlic would be great!! HUGS
You girls are always making something good, I wish I was your nieghbor and could try all the yummies out that I see on here!
Hope your weekend was great! xoxo
Aww thanks Katie, it would be awesome if we were neighbors. Good food and wine all around
XOXO
Wow, that pesto sounds so interesting. I bet it tastes amazing with socca!! My scallion socca ended getting cooked for WAY too long which is weird because I cook my socca for the same amount of time each time. I ate it anyway of course.
Haha, I probably would have ate it too anyway. Sorry about your scallion though.
I have all the ingredients for this … must try it! I love pestos made with mint+basil, my two favorite herbs! I made socca with basil and spinach today and ALMOST tossed in mint … next time I definitely have to.
I’m seriously obsessed with making socca now that I’ve tried it once – I make it at least once a week now haha. All thanks to you two
Ilana that is awesome haha. I am glad you are obsessed just like us
Love it!
I knew there was something I was supposed to make today…
Wow, yum! I never would’ve thought to add mint to pesto but sounds fun and interesting. I still have yet to make socca but have the ingredients. So one of these days when the oven won’t heat up our whole house I’m on it!
Heidi, yes mint was a great addition to the pesto. I really enjoyed it! Excited to hear about your adventure with making socca!
I have a letter, almost complete now, to send to you both regarding my “finding the pure2raw” website. But, until then, I wanted to know if there is a flour substitute for the garbanzo bean flour you use in your socca. I would like to try making this but I do not like garbanzo beans…yuck (and I’m guessing the flour would have the same or similar taste). Help
Sue
Aww thanks Sue! You are so sweet
Substitute for garbanzo beans I would try other ‘bean’ flours or if you can have ‘wheat and gluten’ you might be able to sue a grain flour that your like. It will make the taste and texture come out a little different. I am not really sure though, I guess you would just have to give it a try and see what happens. Sorry I could not be more of a help. Good luck!
wow you girls and your socca…it looks so good And YET, i have never made it. I know, I need to get on that! BTW if you ever have extra scobys you totally need to run an ad…I posted today about how there have been super hot DUDES coming to my house buying my extra scoby’s off me! LOL
Averie you are too cute. Thanks for the tip! We just might have to try it out
LOL
Ah, SO GLAD you liked the recipe! Now I have to use your socca (mmmmm!) recipe with the pesto, like you two did. I can’t wait! That sounds so good! Thanks for the shout out too!
Anytime girl! Your pest recipe was the bomb!!
We use Bob’s red mill too. I had a plain socca the other day and put maple syrup on it–just like pancakes. delish. we’d love to try this too.
Bitt that sounds amazing! We will have to give that a try.
looks so yummy. I have to try making some. I think my oldest would love it.
Peace,
E
Oh my goodness, you had me at pesto!!
Thanks so much for this recipe! I topped the pesto with a few slices of tomato and some basil leaves, and it was so good. We may need to start a socca tribe or something
Evergreen – Socca tribe!! yes indeed ; )
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