My oldest asked for pesto on Monday. My plan was to make an avocado cream pasta but I quickly adjusted my sails to accommodate. I’ve felt overly compassionate for her as we are now working on week 3 of a dairy & gluten free diet. I had just made my cashew cream (to use for my other planned dinner) and wanted to incorporate it into the pesto. The result, light and creamy. Totally vegan, no dairy- and as long as you use gluten free pasta (brown rice, quinoa etc.) this dinner was perfect for her and for everyone else in my family.
— Knead to Cook