This is vegan… kind of. See that non vegan cheese garnished on the top? Well that’s for photo dazzling reasons only and is not part of the recipe. I gave that bowl to Mark and ate mine dairy free. I use a ton of dried herbs and spices but very rarely buy fresh herbs cuzzz I’m cheap. I should grow my own, I’m sure I could have fresh herbs year round for pennies…. I might just do that. Fresh herbs are something I rarely use so my brain circuitry doesn’t entertain how much better a dish would be if I just ponied up the dough. It’s seriously hard for this rich bitch to wrap her mind around making a $2 dish then taking it to the max by adding a sprinkle of $5,000,000 basil on top. I guess a girl needs to splurge every now and then, get off this high horse. Side note: I went to a small potluck gathering in the woods last month with some friends. One friend who is a master at intuitive cooking made a basil-mint drink. I’m not sure what all was in there, it was just an herbal brew of fresh herbs but I’m still thinking about it. It was incredible.
- Chop garlic & saute it in olive oil in a skillet
- Fill skillet with fresh little tomatoes
- Crush a few tomatoes to help everything stew together
- Once tomatoes look tender add basil & pasta
- maybe add olives/spinach, more olive oil, salt & pepper
For more details on this recipe watch my video below. I was inspired by Oh Sweet Basil recipe.