Basil Pesto

Basil pesto is one of my favorite summer meals. It's a breeze to make, and it's something that Andrew and I can always agree to. It's traditionally made with Parmesan cheese, but in this house that ingredient is out. I was lucky enough to stumble across a vegan recipe, and was even luckier that I had ingredients in the cabinet to make a similar version.

After realizing how delicious and easy this recipe was, I planted even more basil in addition to the dozen or so I already have growing in the garden. I anticipate the need for lots of basil this summer!

Top with toasted pine nuts- 10 minutes at 400º.

Basil Pesto

Serves between 6 and 8

• 2 garlic cloves
• 2 packed cups of basil leaves
• 2 15 oz. cans of chick peas, drained and rinsed
• 4 Tbsp. nutritional yeast
• Juice from one lemon
• 1 Tbsp. safflower oil
• Dash of salt

1. Chop the garlic cloves in a blender or food processor.
2. Add the rest of the ingredients and blend until smooth.
3. Serve over whole wheat pasta, use as a spread on sandwiches, as a dip for pita bread.. anything you can think of!

This recipe took so little time an effort that I actually had time and energy to make dessert.. all on a workday, too! I made my vegan banana bread, adding chocolate chips and frozen raspberries. Yum!