Pasta with Pesto
This can be adapted to the season and your pantry. If you have loads of basil, use all basil and no spinach; if you don’t have much, use what you have and add more spinach.
What You Need:
- 1 cup lightly packed basil leaves
- 5 ounces washed spinach
- 1/2 cup or more of walnuts
- 2 cloves garlic, chopped
- 2 tablespoons fresh lemon juice or mild vinegar (cider or brown rice)
- 1 teaspoon salt
- Water as necessary
What You Do:
- Blend all in food processor fitted with metal blades. Add some water as necessary to make a creamy consistency. Toss with hot, freshly cooked pasta. Serve with Marinated Tomatoes.
Early Spring Pasta Salad
This cool pasta salad is too good to just be enjoyed in the spring.
Read More »
Big Barbecue Burgers
Enjoy these burgers with big barbecue flavor on your favorite gluten-free bun, or serve on a bed of greens and a quick dressing made of equal parts barbecue sauce and vegan mayonnaise.
Read More »
Crumble Top Peach Pie
Just in time for peach season, this delectable dessert is a perfect ending to a summery meal.
Read More »
Watermelon Cucumber Gazpacho
This delightfully crisp and cool gazpacho will be a welcome addition to your outdoor get-together on a hot summer day.
Read More »
Smoked Chickpea Burger
A sweet, tangy aioli sauce seals the deal with these summer burgers.
Read More »
More Flashbacks
- Raw Berry Pie
- Magical Meatball Burgers
- Gluten-Free Vegan Pizza Wraps
- Three Bean Dal
- Bacon Ranch Deviled Eggs
- Eggplant and Portabello Enchiladas with Paprika-Lime Cashew Cream
- Bean and Corn-Stuffed Poblano Peppers
- Summer Sunset Sangria
- Plum Basil Jam
- Everyday Green Smoothie
- Coconut-Pineapple Smoothie
- Cherry Vanilla Smoothie
- Raw Coconut Mango Pad Thai
- Gluten-Free Stuffed Mushrooms
- Potato Spinach Salad
- Pineapple Mango Sorbet
- Early Spring Pasta Salad
- Shaved Asparagus Coleslaw
- Portabello Benedict
- Tapenade Cauliflower-Cashew Crostini
