So the lovely Meej & Niall had their baby shower over the weekend. I was on the hook to bring some food. I hemmed and hawed over what to bring then my Mother's voice filled my head. "Make it easy for yourself. Don't make a whole bunch of different dishes, just make one really big one." So guess what I made? Ahhh yeah, good 'ol pesto pasta salad but with a healthy twist. Rice pasta instead of reg pasta, Best Pesto Ever, a whack load of yellow & red peppers, fresh sundried tomatoes, and kalamata olives. The beauty of it - you can add whatever you want in whatever quantity you like. This was such a hit and so easy to make that it should be everyone's go-to potluck dish.

photo cred Cat Here's the deal people. I love pesto, especially our version of it.  I love how easy it is to make, I love how nutritionally dense it is and I love, above all, the taste of it. It's heaven. Here's the other thing. I put it on EVERYTHING.  Rice pasta, stir fry, raw veggies, spaghetti squash, spiralized zucchini and fish. And talking about fish, I don't think I've consumed any fish, without the gorgeous green stuff all over it, in years.  So that takes me to the other day.  I found some fab frozen, wild sole (certified sustainable seafood) at the supermarket.  And guess what I did? Yup, I thawed it, pan fried it with some coconut oil, and then once cooked slathered pesto on it. (trick: no need to cook the pesto - that way all the nutrients stay in tact and is way better for you).  It was delish.  That with some brown rice and avocado.  Unreal people, unreal. It was so good I figured why not bung a serving in the blender (add some more water so the consistency is right) and served it to my 10 month old.  Not a surprise there, she ate it all up.

Quickie pesto recipe, all the main ingredients are in season and it's raw vegan.
2+ cup basil leaves, tightly packed
4 garlic scapes OR 3 cloves garlic, minced
2-1/2 tsp lemon juice
2 tbsp miso paste
1/2 cup cold pressed olive oil
1 cup pine nutsBlend all the ingredients on high speed, and enjoy!
I lifted the original recipe from my teacher Elaina Love and have made some alterations, I make it at least once a week and have yet to find someone who doesn't say "this is the best pesto I've ever had" after their first bite. It's amazing on veggie noodles so I'd suggest making a double batch if you know what's good for you.