Cheese-less Pesto!

“You’re a what?”

I hadn’t heard the word vegan until my son Jacob, then in college, announced he had become one 8 years ago.  Being vegan then was hard; he had to lobby to convince his college dining service to offer soy milk.

He introduced me to quinoa, the now ubiquitous protein as popular as brown rice. I learned about other grains and how to cook vegetables in ways I never had.  Tofu became a staple.

A family favorite, basil pesto on pasta seemed in jeopardy.   What about the cheese? Unable to accept soy-cheese substitutes, I began making  pesto cheese-less.  Those that want, add it at the table.

There’s no recipe; I  toss everything into the food processor: olive oil, fresh washed basil leaves, a handful of pine nuts, a few cloves of garlic, salt and  pepper.   Sometimes I add a hot pepper to kick it up, or leftover spinach.  Adjust seasoning and consistency to taste.

The garden’s basil beckons.  I make enough to freeze in small containers or ice cube trays. Nothing like a little July in mid-January.

Parsley can be added too. 

Another garden view.