Pasta Al Pesto

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A fool-proof and easy recipe made with fresh ingredients. With a simple blender or food processor. Ready to be served in 20 minutes.

INGREDIENTS

linguine pasta pine nuts fresh basil leaves garlic nutritional yeast salt & pepper vegan Parmesan cheese (optional) extra-virgin olive oil

STEP 1.

Bring a large pot of water with salt to a boil. Cook the linguine al dente. Reserve 1/4 cup of pasta water.

STEP 2.

Drain the pasta and set it aside (you can return it to the same pot).

STEP 3.

Add the pine nuts to a dry pan and roast  until most of the pine nuts turn brown.Give the pan a shake often to prevent the  pine nuts from burning.

STEP 4.

While the pasta is cooking, make the pesto. In a food processor add the fresh basil.

STEP 5.

Followed by the garlic, pine nuts, nutritional yeast, vegan Parmesan cheese, salt, and pepper.

STEP 6.

Process until semi-smooth. Slowly add the olive oil.

STEP 7.

If the pesto is too thick and dry, add a little pasta water to thin it out.

STEP 8.

The pesto should be smooth with a bit of texture.

STEP 9.

Add the pesto to the pot with cooked linguine.

STEP 10.

Toss until the pasta is evenly coated.

Serve the pesto pasta immediately, garnished  with basil leaves, nutritional yeast (or vegan Parmesan cheese).

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