With all this (gross) heat, I’ll be damned if I even want to spend an hour in my kitchen lately. Gross.
So, here is this super easy pesto pasta salad I’ve started making in an effort to make large quantities of things, and then effectively spend less time in my kitchen preparing food overall.
2 cups fresh basil
1/2 cup pine nuts(or other favourite nuts and seeds)
1/4 cup olive oil
3 tbsp lemon juice (or to taste)
3 cloves raw, minced garlic
2 tbsp nutritional yeast
sea salt and pepper to taste
Throw all pesto ingredients in your food processor or blender and go to town. The consistency we are looking for is pretty creamy. If this isn’t your thing, feel free to adjust.
The Rest of the Damn Salad:
1 pound of your favourite pasta (or zucchini noodles if you feel like spiralizing)
1/2 cup sundried tomatoes, soaked and chopped
1/2 cup artichoke hearts, chopped
half a head of babely kale, chopped all up
1 small zucchini diced (if you’re not working with zucchini novels)
1 red bell pepper, chopped
ALL YER OTHER FAVOURITE VEGGIES
optional pine nuts to throw on top
1. Prepare pasta. If you’re boiling water and it is hot outside, leave the room and almost forget about the pasta until someone asks if you hear water boiling over after ten minutes. Strain pasta.
2. Toss pasta and all other ingredients in pesto.
3. K done.
4. Eat this for every meal until it goes away.
Enjoy! This can obviously be made gluten free (or raw) or whatever depending on what type of pasta you decide to use. The one in the picture has bow ties. The classiest pasta.