I tried to make a pesto the other night. This is my effort

1 package pasta
3/4 pound fresh asparagus
1/2 pound mushrooms
1 cup, packed fresh basil leaves
1 cup walnuts
1/4 - 1/2 cup olive oil
3 cloves garlic
1/4 cup nutritional yeast
salt and pepper

For the Salad
1 large bundle rainbow chard
2 baby bok choy
1 Tbsp olive oil
3 cloves garlic
1/4 cup apple cider vinegar


To make the pesto, I blended the basil, walnuts, olive oil, and garlic until it was smooth. Or as smooth as I could get it. I cooked the pasta in salty water. When the pasta had about 6 minutes left to cook, I tossed the mushrooms into the water. When it had about 4 minutes left, I tossed in the asparagus to cook all in the same pot. I then strained this, put it back in the pot and mixed in the yeast. I added the pesto and some salt and pepper to taste.

For the salad, I sauteed the garlic in the olive oil. Then I tossed in the chard and bok choy after giving it a rough chop. As this began to cook down and wilt, I added the vinegar and put a top on the large frying pan it was cooking in to help it steam down.

I also made corn with some butter and salt on the gas stove. This whole meal was excellent. No Parmesan needed.