Wanna go to Tuscany this summer?
Yeah, me neither! I mean, who likes delicious food, cypress-lined rolling hills, tiny picturesque towns and the beautiful Mediterranean anyways?!
But all bitterness aside: Here is an upgraded version of a classic northern Italian dish that the whole family can enjoy and that takes minimal time to make. This healthy yet comforting plant-based recipe combines aromatic basil pesto with the contrasting flavor of sweet and juicy oven roasted grape tomatoes. Sprinkle in some creamy goat cheese and presto! – summer in Italy in the comfort of your own home.
Mr. Healthy Haus requested I make a pesto.
Sure, let’s give it a whirl! Pesto is simple and versatile. It can be enjoyed as a dip, spread, condiment, pasta sauce and probably a million other things.
Besides basil and pine nuts, a traditional pesto typically contains parmesan cheese. However, since I have temporarily cut dairy from my diet, I wanted to come up with a vegan version that was equally as good as (if not better than) the Italian classic. Usually, when I say vegan, my husband’s eyes glaze over. But not this time! This vegan dish is rich, vibrant, and flavorful and can be made in ten minutes or less.