Last night I whipped out this recipe from Eat, Drink & Be Vegan. You can find the recipe here. I admit that I drizzled in a couple more tablespoons of olive oil, but it still has way less than a standard pesto recipe. And doesn’t it look like Spring? Yeah, I know basil is a Summer thing, but work with me here. Also, I only used half of the pesto on half a pound of pasta. The rest I froze in a bucket for an even quicker meal some time in the future.
