While pondering what to do for lunch yesterday (tis the most difficult part of every day, is it not?!) I browsed our produce drawer and came across a handful of tomatoes that needed to be used. This inspired to me to make a quick garlic-tomato sauce to go over pasta, which eventually turned into a tomato pesto.

It was delicious and quick to pull together, using just a handful of ingredients. Jack ate at least a cup or more of it, turning down other lunch options to eat more pasta. It’s also vegan or not vegan, depending on your preferences. We liked it both ways.

15 Minute Tomato Pesto

2 cloves garlic, minced

splash of olive oil

3 large tomatoes, diced

1/4 — 1/2 c. walnuts

1/2 c. fresh basil

soymilk

parmesan cheese (optional, omit for vegan recipe)

salt & pepper

rotini pasta

Cook rotini pasta. (I used 1/2 a box for this recipe, and the noodles were well saturated with sauce.)

Heat oil in a skillet and cook garlic for a few minutes. Add tomatoes and season with salt and pepper. Cook for several more minutes at a low simmer.

Pulse walnuts and basil in a food processor. Add tomato-garlic mixture and blend until smooth. Add parmesan cheese (optional) and soymilk until it reaches your desired consistency. I like mine not too thin, not too thick.

Add sauce to your pasta and enjoy!