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Catch-Up Pesto (Catsup and Ketchup Free)

July 13, 2010
tags: ,


IMAG0067

Originally uploaded by vegansayswhat

Soundtrack: Robyn – Body Talk Pt. 1 LP ~ much different from last post’s… but hey, this is some damn good Swedish pop. Favorite songs so far are the opener, “Don’t Fucking Tell Me What To Do,” and the single “Dancing On My Own.” Highly enjoyable, guilt-free, stuff.

Now, onto the PESTO – definitely one of my favorite foods. I’m borrowing the recipe from theppk.com. Carrie blended it all up while I sauteed some veggies. This is a good recipe if it’s almost grocery shopping time, or past it, and you need to use the random assortment of produce leftover.

Tools:
Blender

Ingredients for Pesto:
2 cups basil leaves
1 cup fresh mint leaves
1/2 cup walnut halves (toasted on a pan first)
2 cloves garlic
1/4 cup olive oil
2 teaspoons lemon juice
1/4 cup nutritional yeast flakes
1/4 teaspoon salt

Box of your favorite whole grain PASTA,
mine happens to be ROTINI for pesto because it’s got all that extra surface space.

Veggies I used:
Red Bell Pepper
Eggplant
Zucchini

Process:
Begin by boiling water for the pasta; cook according to the directions on the box.

If you’ve got a helper, have one person toast the walnuts and blend up all the pesto ingredients while you (or another helper??) chop and saute the veggies in some olive oil and a few cloves of garlic (I know the pesto has some, but there’s never enough in my kitchen).

Toss it all in a big bowl with some freshly diced tomatoes and if you’re fortunate enough to know, or be, a great baker have some good italian bread for dipping in some olive oil/balsamic vinegar. I purchased some Rosemary Garlic (yes, MORE GARLIC!) bread from Greensboro’s Simple Kneads at the farmer’s market.

This was great, except the zucchini we used was too overgrown and old, sort of mealy. NOTE: Keep your zucchini tasty and pick them early, kids.

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