Fresh Pesto Gnocchi

The basil in my garden is flourishing!  Time to make pesto! 

For the pesto:
Fresh basil (about 1 1/2 cups loosely packed)
2 cloves garlic
1/3 cup pine nuts
Olive oil

Start with the pine nuts and garlic in the food processor.  When they are chopped, add the basil and process.  Then lastly add the olive oil until it looks the consistency you want. 

In a pan, saute some chopped onion and sun-dried tomatoes.  When the gnocchi is cooked, add it to the saute and mix the basil in.  A quick, flavorful dinner.
  

Stuffed Crust Pizza!

We LOVE pizza.  And lucky for me, Chris takes care of the tricky part (tossing the dough, building the pizza) while I chop veggies and get the toppings ready.  This time, we used a frozen whole wheat crust from Whole Foods.  Since the pizza pan was a bit too small for the crust, Chris decided to put a thin layer of Daiya vegan cheese around the edge and then folded the crust over top.  Experimenting is fun! 

Before going in the oven

Toppings included Daiya vegan mozzarella, red and green peppers, onion, mushrooms, and Yves vegan pepperoni.