meansoybean

Since basil isn’t as plentiful as I had hoped, see my scrawny container garden, I used one kale bunch from my organic basket to make pesto. Really green, fresh pesto — with 1/4 cup black olives, 1/3 cup toasted pine nuts, 2 garlic cloves 1 garlic clove and a smidge of stinky-strong vegan cheese. Whirl with olive oil and mix with pasta for an easy meal! Makes enough for 4 large servings