You’ll never guess what… it’s a new recipe! And not only that, it’s a VEGAN recipe! Don’t worry, I haven’t changed that much. Just decided that maybe might try a vegetarian meal once a week for a while, just to prove that you can make delicious vegetarian meals without using frankenfood faux meat products. You can, you know.<\/p>\n\n\n\n
Also, the only reason this is actually vegan instead of vegetarian is because I forgot to buy parmesan cheese. Honest. And, full disclosure, there’s a cucumber in there instead of three courgettes because I needed to use the cucumber in the fridge. <\/p>\n\n\n\n
Now I have a spare courgette in the fridge though.<\/p>\n\n\n\n
Which is ridiculous, really, as I was out at the market today – not once, but twice. See, I also made kale chips today because a local farm has a stall in the market and they grow kale. This might not seem like something exciting to you – but I spent years looking for kale here in Spain. For some reason, it got all trendy a few years ago but it was only relatively recently that it’s started to appear in the markets (as far as I know). <\/p>\n\n\n\n
But I digress. You are here for the pesto, right?<\/p>\n\n\n\n
This makes more pesto than you’ll need for one meal but you can save the rest in the fridge for another meal later in the week – or even freeze it and find it in a month’s time! <\/p>\n","protected":false},"excerpt":{"rendered":"
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