Basil Mint Pesto (from VWAV - improvise as you like, I always do)
Ingredients:
2 cups basil leaves
1 cup fresh mint leaves
1/2 cup walnut halves
2 cloves garlic
1/4 cup olive oil
2 teaspoons lemon juice
1/4 cup nutritional yeast flakes
1/4 teaspoon salt
Directions:
Toast the walnuts in a toaster oven for 5 minutes, or on a baking sheet in a conventional oven for 10 minutes, turning once.
Combine the basil mint and oil in a blender until smooth. Add the toasted walnuts and garlic and blend until pureed. Add the lemon juice, nutritional yeast and salt and blend once more. It's now ready to be used or stored in the fridge in an air tight container.
Grilled Veggies in Garlicky Herb Marinade
Vegetables to taste (I used mostly squashes - summer squash was my favorite - mushrooms, and onions)
3 garlic cloves
1/2 cup tamari (or soy sauce)
1/2 cup extra virgin olive oil
1/4 white red wine vinegar
1/4 teaspoon salt
3 tablespoons fresh basil leaves, minced
Basically, just combine all of the ingredients in order above in a bowl and whisk until well blended. Add the veggies and marinade for a bit - the longer you can wait, the stronger the taste will be, of course. Grill until done.
Toss the pasta with the pesto, and put the grilled veggies on top!
