Sometimes its the simple things that can save a crappy day. Like a good vegan recipe (frankly, hard to find), or the vision of Bambino, one of two feral cats I feed. Staring at me across the long yard behind my building, Madonna (his mother) nowhere to be seen. Confident silhouette against the fence somehow declaring he'd left his mama's boy status behind. Anyway, must go feed them, but had to share!
Spicy Kale & Lemon Pesto Orecchiette with Baby Heirloom Tomatoes
Pesto
2/3 cup Fresh Basil Leaves
1/2 cup Raw Kale Leaves, remove the stems
1/2 cup Fresh Thai Basil Leaves (you can substitute regular sweet basil)
1/4 cup Fresh Parsley Leaves
2/3 cup Olive Oil
3 cloves Garlic, minced
2 tablespoons Nutritional Yeast
2 tablespoons Lemon Peel, grated
1/3 cup Lemon Juice
2 tablespoons White Wine
Pasta
1 Package of Orecchiette Pasta (we like this pasta best with pesto because the little shells or “ears” fill up with the sauce)
8 – 10 Baby Heirloom Tomatoes
1/4 cup Raw Pine Nuts
1 – 3 teaspoons Red Pepper Flakes (depends on how spicy you like it)
Vegan Parmesan to sprinkle over the top
Salt and Pepper to taste
Prepare your pasta using the instructions on the package. In your fierce food processor, blend all your Pesto ingredients until it’s a smooth paste. Quarter your Tomatoes.
