Zesty Vegan Pesto

After a long day at work, I’m always looking for quick, healthy recipes. This homemade pesto is a great way to spice up the most simple meals. My sister likes to whip up a batch and layer it on polenta. We then place the polenta on a bed of sautéed spinach, and top it off with fresh tomatoes. For a non-vegan option, sprinkle with goat cheese. If polenta isn’t your thing, layer it on baked eggplant, mix with wheat pasta, or spread it on sandwiches as a zesty alternative to mayo.

-2 cups of fresh basil
-1/3 cup of pine nuts
-1/2 cup olive oil
-1-2 garlic cloves
-salt and pepper to taste
-Optional: pitted olives or sun-dried tomatoes

Add basil, pine nuts, garlic, and optional ingredients into the food processor. Pulse until ingredients are chopped, and then add the olive oil. Blend until it meets your desired consistency.