Vegan Pesto Pasta with Fresh Basil
Ingredients
- Your favorite type of pasta
- 2 packed cups fresh basil
- 2 large garlic cloves
- 1 tbsp lemon juice
- 1/4 cup hemp seeds
- 1/4 cup pine nuts
- 3 tbsp nutritional yeast
- 1/2 cup extra virgin olive oil
- Generous pinch of salt to taste
- Freshly ground black pepper to taste
Preparation
Cook your favorite type of pasta according to package instructions. I used a mix of chickpea pulse pasta and gluten-free spirals.
In a blender or food processor, add 2 packed cups fresh basil, 2 large garlic cloves, 1 tbsp lemon juice, 1/4 cup hemp seeds, 1/4 cup pine nuts, and 3 tbsp nutritional yeast, then blend until a thick paste forms.
With the motor still running, gradually pour in 1/2 cup extra virgin olive oil. Then add a generous pinch of salt to taste and some freshly ground black pepper.
Add the pesto to the cooked pasta and stir until evenly coated. Serve and enjoy!
