Linguine With Vegan Olive Pesto

The great thing about this olive pesto is that it is made entirely with pantry stuff. No need for fresh, green herbs here, although if you had some, you could throw in a handful of basil. I used dried basil out of a jar, kalamata olives out of a jar, capers out of a jar, cashew nuts, and the usual pesto suspects like garlic and red pepper flakes. It’s easy and it’s delicious and I bet you have most of this stuff in your kitchen already. Toast the cashew nuts slightly before you add them to the pesto. It’s tempting to skip this step when you’re rushed, but the toasting really gives the cashews – and therefore your pesto – a deep, nutty flavor. I sometimes stir in some miso into my pesto at the very end for an added flavor wallop, but the capers are salty enough to flavor the pesto, so I leave it out. If your taste runs to saltier food, add a tablespoon of miso: your tummy and tastebuds will thank you for it. I mixed some green beans and potatoes into this pasta, partly for the nutrition but also because it makes this already delicious pasta even more tasty and kid-friendly. Jay has proclaimed it one of his two favorite pastas. Hope everyone’s enjoying the mellow warmth of the holiday season. It really is a magical time, isn’t it? Check to get new recipe updates by email.