I feel like I’ve just had a major break-through. I’ve made vegan pesto for years. It’s been OK. There would be this lovely basil plant, I would crave pesto, try some some vegan recipes and then decide to leave pesto alone for a while… After repeating this cycle a few times, I kinda gave up on vegan pesto. Until today…. I had extra basil in the fridge. Couldn’t let it waste! This time I decided to make the pesto with cashews instead of all the pine nuts and walnuts I’ve tried before. Somehow all the other ingredients blended perfectly. I don’t know if it is just me, but the kids and I devoured this stuff. They crowed over it – and they HATE pesto. I think this is a total win. You just have to try it!! Tell me what you think!!!
So I was’t exactly planning on sharing this recipe today…and then my two year old knocked my mason jar full of leftover salsa off the counter while I was preparing lunch. Yup, life happens here. Thankfully the jar itself didn’t break (a tribute to the wonder of Mason jars) but the plastic cap I had on it did, and salsa went everywhere. But we were having Mexi for lunch so what was there left to do but make more salsa and take a few pics while the kids clamored for me to hurry up and finish so we could eat???!!!! (I promise no blogger ever took pictures under greater duress! And I really didn’t take that long, or did I?)