Oh geez you guys- I made this a while ago and then lost the recipe. I’m always amazed how easy it is to lose something in a small apartment. I mean, losing something in a whole house I get, but a small two bedroom apartment? I don’t know how, but it happens. I had written it on the back of an envelope and then misplaced it but alas, I have finally found it!
So once again, I wanted to use up some of the large amount of herbs I received from my mom’s garden. Now I’m all for basil but I like to keep things a little different. That, and I have a lot more parsley and mint than I do basil.
Now this isn’t really an official pesto recipe because it doesn’t involve any nuts and of course, it involves different herbs so it’s nice and flavorful!
Herbed Not-Exactly-Pesto Pasta – Serves 2
6 oz Pasta
3/4 Cup Parsley
1/2 Cup Mint
2 Garlic Cloves
1/3 Cup Vegan Parmesan (I use Go Veggie)
1/2 Cup Extra Virgin Olive Oil
1/4 Cup Dried Tomato
Cook pasta according to directions and drain. Toss remaining ingredients in food processor and process until smooth. Add extra olive oil if needed. I like to keep the herbs raw so in a large bowl I toss the pesto together with the pasta but if you want to you can add the pasta and pesto in a large pan and toss together over low heat until mixed. Top with additional parmesan if desired.