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 Pesto Pasta Salad It 's a beautiful summertime day, which is a great time for pesto pasta salad, but not as great for writing long recipe introductions. Speaking of great food, check out our new e-book, Fun, Festive and Fabulous Vegan Holidays for Everyone: Recipes, Puns, Historic Lore, Tips and More to Help You Celebrate Without Compromise, and I think you will LOVE it. We cover ten celebrations along with more than 70 previously published and brand-spanking-new recipes – all vegan and gluten-free – that are designed for everyone from beginning to more experienced cooks to recreate in their own kitchens with ingredients that are easy to access, helping you to live it up, vegan style. Whether you’re vegan or omnivorous, whether you celebrate certain holidays or not, you will find dozens of really fun, delicious and damn impressive recipes to enjoy year-round, along with puns, historic lore, advice and so much more to keep you interested. So much value-added! Vegan Holidays for Everyone is for everyone who likes to enjoy great food without compromise. Pesto Pasta Salad 2 cups fresh basil, washed and large stems removed 1 cup fresh spinach (baby or regular is fine) 1 cup nuts of choice (I used a combination of walnuts and sunflower seeds because that was what I had on hand but pine nuts are traditional), lightly toasted 4 tablespoons nutritional yeast 1 tablespoon fresh lemon juice 1 tablespoon light miso paste (I used chickpea) 2 teaspoons minced garlic ¼ cup low sodium vegetable stock Salt and pepper to taste 1 lb. vegan pasta, cooked Assorted veggies: I used defrosted corn kernels (tossed in with pasta for the last minute of cooking), olives, chickpeas and baby tomatoes and additional fresh basil. Put all your pesto ingredients up to the garlic in a food processor and process until mixed together, stopping to scrape down occasionally. Add the vegetable stock, salt and pepper until it’s the right texture and seasoning for you. Toss with cooked pasta and your favorite additions. Taste for seasoning again and serve immediately or cover the bowl and let cool in the fridge for an hour or more for the flavors to meld. Serve with optional fresh basil on top. © 2013-2018, Vegan Street |
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