Vegan Pesto

You need a food processor for this recipe. I invested in one from Costco, a KitchenAid, and use it all the time. I use this recipe as a dipping sauce for artichokes or to mix with brown rice pasta. I have included a recipe below that we like to eat the pesto with. But here's the pesto recipe first:

Super big handful of fresh basil--enough that it fills up your food processor

Enough Olive Oil

1/2 Cup toasted almonds

2 cloves garlic

1/2 tsp salt, or salt to taste

Fill your food processor up with the basil without cramming it in. Leaves should be slightly loose in the processor. Put in your toasted almonds, garlic, and 1/2 tsp salt. Start your food processor and let it chop for several seconds before starting to drizzle in your olive oil. How much olive oil you put in depends on how you like the consistency of your pesto. I probably end up putting in 1/4 - 1/2 cup of olive oil depending on what I'm using the pesto for. Once you have a consistency close to what you think you want, taste it to see if it needs more salt. Add however much salt you think it needs (probably no more than another 1/2 tsp) and turn on your food processor again. Drizzle with more olive oil if it needs it.

Here's a recipe I love to mix my pesto in with. You need:

1 pkg of brown rice pasta

1 big bunch of fresh green beans, cleaned with ends snapped off and chopped into about 1 1/2 inch segments.

Boil water as suggested on pasta wrapper. When water is ready add pasta AND green beans to water at the same time. Cook for recommended time on pasta wrapper/box. When done drain and rinse everything in a colander under cold water. Shake excess water, put in a big bowl and add your pesto. This is a fast dish to make and super tasty.