Ingredients: (Makes 6-8 servings of pesto)

• 1 packed cup of fresh basil leaves
• 1/2 cup olive oil
• 1/4 cup walnuts
• 1/4 raw pumpkin seeds
• 2 tablespoons parmesan (this was all we had in the house)
• pinch of salt

Other common substitutes for a bare pantry pesto are to only use walnuts or only use pumpkin seeds. In that situation make your total nut ration 1/2 cup. You can also change the ratio of basil by adding 1/2 cup of kale, and 1/2 cup of basil, instead of the 1 cup of basil in the above recipe. You may even find this recipe tasty to leave out the cheese. Bottom line: if you have some basil, olive oil, and a good oily nut, you can make a bare pantry pesto.

Instructions: 

Simply combine all ingredients in a food processor or blender. Blend until smooth. Store in the fridge for up to two weeks.

Dinner for Two using the Bare Pantry Pesto

• 1/2 cup of asparagus
• 4 cremini mushrooms sliced
• 2-3 zucchini made into zoodles
• 1/2 carrot shredded

Instructions: 

Use a julienne peeler or a spiral cutter to turn the zucchini into zoodles.

On medium heat in a saute pan, add 1 T of coconut oil or a 1/4 inch of water. Heat your oil to shimmering or water to just beginning to steam. Add the asparagus and mushrooms. Stir until both vegetables are desired tenderness. About 4 minutes. Turn off the heat. Add the shredded carrots, zoodles, and 2 T of your bare pantry pesto. Toss to coat thoroughly.

Serve immediately.