So that peanut sauce we put on the pizza was so good we had to eat it again pretty much immediately. I cut a bunch of basil off one of my bushes and star used it in these basil rolls she whipped up.
Perfect summer food! Of course we slathered them with peanut sauce.
In May, we picked up a few herbs and planted them outside the kitchen door: cinnamon basil, regular basil, lavender and stevia. And we already had mint plants going. The basil has really taken off and they were little bushes when we got back from vacation. They have already paid for themselves and are still going strong. Gee, it’s so much easier to take care of plants when it actually rains every once in a while.
So, time to use up some basil. How about Broccoli Pesto Pasta from The Happy Herbivore? I used whole wheat pasta and a mix between the regular and cinnamon basil. I might’ve added a little bit of olive oil because pesto doesn’t seem quite right without it. But only like a tablespoon for the whole batch. So it’s not like I totally fatted it up. The silken tofu seemed to make it really filling. This is easy and pretty quick to make. Would be a great recipe to recommend to new cooks and new veg*ns.
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.