Recipe:

/ˈresəˌpē/

1/2 Cup Olive Oil

1/4 Cup Pistachios

1 Cup Basil

1/4 Cup Sun-dried Tomato

6 Cherry Tomatoes

1/2 Lemon

1/2 White Onion

Salt

Pepper

Chili Flakes

Spaghetti Noodles

1tsp Balsamic Vinegar

I prefer homemade pasta, but there is nothing like a good store bought spaghetti to make for a quick dinner. This homemade pesto is to die for as well, and completely vegan! So get to cooking.

Bring a pot of salted water to boil.

In a food processor combine pistachios, basil, olive oil, sun dried tomato, regular tomatoes, lemon juice. Feel free to add more basil to your preferences. Add a little salt and pepper to taste as well. Store in a jar in the fridge for future dinners as well.

Add some olive oil to a saute pan on low heat. Thinly slice your onion and toss in the pan adding the balsamic. Let simmer on low until caramelized.

When your water is boiling, add in your spaghetti for about ten minutes. Drain and mix in a few tablespoons of pesto and your onions. Serve with basil on top, cracked pepper and chili flakes. MANGIA!