Pesto
- ¼ cup pine nuts, walnuts or almonds
- 2 cups fresh basil leaves
- 3 garlic cloves, peeled and coarsely chopped
- ½ cup nutritional yeast
- ½ cup extra virgin olive oil
- Salt and pepper, to taste
Pesto Pasta
- 1 pound angel hair vegan pasta
- 1-2 cups halved cherry tomatoes
- ¼ - ½ cup hot pasta water
- Fresh basil leaves, optional
Indicates item can be purchased at Tenuta’s.
Directions:
This delightful and versatile recipe will revolutionize the way you enjoy pesto. Made with plant-based ingredients, this dairy-free alternative captures the essence of traditional pesto while providing a burst of flavor that will tantalize your taste buds. Whether you’re a dedicated vegan or simply looking to explore new culinary horizons, this vegan pesto recipe is a must-try.
In a saute pan over medium heat, toast pine nuts, stirring constantly, until fragrant and golden, 3-4 minutes. Remove from heat and cool.
Place basil, cooled pine nuts, garlic and nutritional yeast in a food processor. Process until finely chopped forms, 30-60 seconds. With the motor running, slowly add the olive oil in a steady stream until a smooth paste forms. Season to taste with salt and pepper.
Cook pasta according to package directions. Meanwhile, in a large bowl, combine pesto and cherry tomatoes. Drain pasta, reserving ½ cup pasta water. Toss pasta with pesto mixture, adding pasta water to desired consistency. Serve immediately with fresh basil if desired.
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