Vegan Pesto Made With Farmed Here’s Sweet Basil

I recently had the pleasure of visiting Farmed Here‘s vertical farm – a magical place sprouting with delicious basil and arugula. Their indoor aquaponic and aeroponic growing systems are extremely innovative and I feel truly are the future of farming.

The trip left me craving more basil, especially their delicious Sweet Basil variety. And what better way to honor basil than to make it into pesto. When life gives you basil, make pesto?? For the best pesto recipe, I went to my biggest (and best) cooking influence: my Mom. I tweaked her tried and true recipe just a bit to make it vegan, substituting nutritional yeast for Parmesan cheese and adding in the juice of a lemon to freshen it up and counteract the yeasty taste.

Next on my list is to make this recipe using Farmed Here’s Lemon Basil, which has the most amazing and bright lemon flavor.

Vegan Sweet Basil Pesto


Farmed Here’s box actually keeps the basil extra-fresh. I used it as a house for my jar of pesto.



  • 2 cups firmly packed fresh basil leaves
  • 1/2 cup nutritional yeast
  • 1/4 cup olive oil
  • juice of one lemon
  • 2 tablespoon pepitas, toasted
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 clove garlic, crushed


Combine all ingredients in food processor and process until smooth and consistent.


Tasted scrumptious on roasted cauliflower…





Go Med! Easy and Delicious Recipes – Mediterranean Style

Being half Armenian, I have grown up with and absolutely love Mediterranean food. All of the delicious seafood and cheeses plus a veggie and nut focus – fantastic. Even better, a Mediterranean diet (with a vegetable, bean/legume, seafood and nuts/oil focus) is chalk-full of vitamins and minerals, as well as healthy fats (unsaturated fat from the oils and nuts and omega-3s from the seafood).

The problem is, the term “Mediterranean diet,” is quite ambiguous, making the diet difficult to follow. Alas, the Huffington Post put out some great (45 altogether!) recipes to transform Mediterranean ingredients into delicious dishes. Check them out here. The post is actually from last winter but the light and veggie-filled dishes are great for the summer.


Ain’t she a beaut??

With my tomato and basil plants thriving (not a small feat, seeing that I’m growing them on my mostly shaded patio), I am ready to create some of these recipes – and probably tweak them a little along the way!