Anyway, I made these tonight and just had to share. I know what you're thinking, Quesadillas are not vegan! Well these are. I made basil pesto pasta the other night from basil gathered in our garden and I saved a bit of it for this. It will turn a bit dark over night but I haven't noticed a difference in the taste. Still yummy.
2 large bunches of basil, you'll have to forgive me on the measurement, I filled a medium sized bowl with basil from our garden, I've also made this with 1 bunch of cilantro and 1 bunch of Italian Parsley
1/2 c. pecans, almonds, or favorite nut
1/4 c. extra virgin olive oil
6 cloves of garlic
Kosher salt & or sea salt to taste
Pull basil leaves off the stems and add to a food processor. Add all other ingredients. Process. If too oily add more basil. If too dry add more oil.
Vegan, Pesto & Summer Squash Quesadillas
flour tortillas, 6 inch
pepper jack style daiya cheese or your favorite non-dairy cheese
1 summer squash (my son calls "sun" squash)
Saute your summer squash. Spread a generous amount of pesto on one tortilla. top with sauteed squash, layer spinach, & daiya (non-dairy) cheese. I also added a crumbled, left over veggie burger to add a bit more protein. Throw in whatever you have.
Add a dollop of salsa on top and you have a simple and yummy vegan dinner.
Until next time...