Pesto

• 5 cups basil
• 1/4 cup walnuts
• 1/4 cup pine nuts
• 9 cloves chopped garlic
• salt & pepper
• 1 cup olive oil (original recipe calls for 1 1/2 cups, but I didn’t need that much)
• 1/2 container vegan parmesan (I used Go Veggie - the original recipe called for 1 cup of grated parmesan)

Pasta Salad

• 3/4 pound each fusilli & bow tie pastas
• 1/4 cup olive oil
• Pesto
• Frozen or fresh chopped spinach (the original recipe calls for 10 oz. frozen, but I don’t see why you can’t use a few cups of fresh as well)
• 3 tbsp. lemon juice
• 1 1/4 cup Vegenaise (the original recipe calls for mayonnaise)
• More vegan parmesan if you want - I didn’t add any more to this
• 1 1/2 cups defrosted frozen peas
• 1/3 cup pine nuts
• salt & pepper