Bake to your heart’s content with food photographer and blogger Shelly Westerhausen’s new collection of vegetarian and vegan recipes. Organized by theme (you know you need more vegetarian camping recipes in your life) this is one book every plant-lover’s cookbook library needs. This whipped goat cheese and pistachio pesto dip will be the life of the party. 

This dip can be whipped up in less than ten minutes and requires no cooking time at all. The end result is light and airy, so it’s perfect for a hot summer day when you’d rather be spending time by the pool than slaving away in your kitchen. Feel free to substitute any herbs you have on hand for the pesto. Serve with crackers or chopped vegetables for a more healthful scoop. Microgreens are especially lovely as garnish, but mint and basil leaves and snipped chives are pretty, too.

Reprinted with permission from Vegetarian Heartland