Lots of the vegan food bloggers have been making pesto lately, and I wanted in on the fun! So last night, I whipped up a batch of Vegan with a Vengeance Basil Pesto:
Served over whole wheat spaghetti and white beans (for protein and yumminess), this meal really hit the spot. I bought a big batch of fresh basil (with this dish in mind) at the farmer's market last Saturday. Though I'm growing basil on my porch, there's not enough for pesto.
I also bought bulk walnuts for this dish last weekend at Wild Oats, but somehow I forgot why I bought them. So instead of saving them for the pesto, I snacked on them throughout the week. Some even found their way on top of Sheridan's birthday cupcakes (see post about that below).
So when it came time to make pesto, I realized I didn't have the 1/2 cup of walnuts the recipe called for. So I subbed some pecans with the walnuts (about 1/4 cup each), and the result was even more delicious than using plain walnuts.
I served this with a big ol' green salad of iceberg (I LOVE iceberg and I don't care if it's void of nutrients), carrots, cabbage, farmer's market tomatoes, local cucumbers, vegan bacon bits, and non-dairy ranch!