Vegan Pasta, Vegan Pesto and More Fun with the Mariquita Farms Tomatoes

We decided to make a basil pesto out of the remaining basil from my CSA delivery.  I never really follow a recipe for pesto and never worry about having pine nuts – I find them to be expensive and I always manage to burn them when I try to “toast lightly”.  I always have raw almonds in the pantry, and that is what I used for this recipe.


  • a bunch of fresh basil
  • 1/3 cup almonds
  • 3 small cloves of garlic (I get my garlic from my CSA and even the smallest clove packs a big punch)
  • 1 serrano chili
  • salt and pepper to taste
  • olive oil added while running the food processor until it is no longer dry

I picked up a package of Pasta Etc.’s vegan spinach fettuccine from Whole Foods to serve with the pesto.  I really enjoyed cooking with this fettuccine because it did not easily overcook, which I generally find to be a problem with fresh vegan pastas.

We also made a fresh caprese salad using the Black Prince tomatoes, basil, fresh mozzarella and some olive oil.  I love how fresh this salad always tastes, especially with the lightness of the fresh cheese.  One of these days, I’ll attempt making my own fresh mozza, but for now, a quick trip to Whole Foods always does the trick.  One of the best things about this salad was using the leftovers on some italian bread for breakfast the next morning – put it all in the toaster oven until it melted together and it was divine!


  1. It’s one of those things you get to “wing”. I don’t think I’ve ever followed a recipe for pesto. Its quite personal, a bit like hummus or guacamole. Looks lovely.

    • I agree! I think that attitude towards so many recipes has made this blogging experience a challenge – I have to consciously remember to measure which is so unlike my usual style.

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