Vegan Pesto Is the Besto
Ingredients
- 1 cup basil, packed
- 1 cup arugula, packed
- 1/2 lemon, juiced
- 1/3 cup olive oil
- 1/2 cup water
- 2 cloves garlic, peeled
- 1 teaspoon pepper
- 2 teaspoons kosher salt
- 11/4 cup almond meal
- 1 pound vegan spaghetti
Preparation
Combine basil, arugula, lemon juice, water, and olive oil to a blender and blend for 5-10 seconds
Add garlic, salt, pepper, and almond meal to the blender and blend until completely incorporated.
Boil salted water and cook spaghetti according to packaging instructions. When draining the pasta, reserve 1/3 to 1 cup of water.
Once drained, return the pasta to the pot, and stir in the pesto, adding reserved pasta water until the sauce reaches desired consistency