Vegan Pesto and Asparagus

Most store bought Pesto has Parmesan cheese in it, which I try not to eat, so I decided to make my own!

You'll need:

Basil
Garlic
Yellow Onion
Olive Oil
Salt
Pepper
A food processor
Any type of past you like, preferably without an egg base
Sun dried tomatoes
Asparagus


9 ingredients for an entire meal? Not bad!

Cook the pasta as the box instructs. As the pasta is cooking, cut the asparagus (just the white ends) and coat in olive oil, salt and pepper on a cookie sheet. bake for about 15 minutes on 350.

For the pesto:
in a food processor combine basil, garlic cloves to taste, olive oil, salt and pepper

I always estimate on my measurements and typically add to taste since I like stronger tastes then most but here is a guideline:

• 2 cups fresh basil leaves, packed
• 1/2 cup extra virgin olive oil
• 3 medium sized garlic cloves, minced
• Salt and freshly ground black pepper to taste

Some people add pine nuts or walnuts as well, I didn't this time.
In a separate pan i sauteed the sun dried tomatoes and yellow onion until the tomatoes were slightly blackened.

Drain the pasta and add the pesto sauce on top (don't be alarmed if it isn't creamy like most pesto, the lack of cheese means it won't be) and sprinkle sun dried tomatoes and onion to taste. Have some baked asparagus on the side and enjoy!