Vegan Olive Pesto Pasta
Ingredients
- 1 box lasagna noodles (or other noodles of your choice)
Olive pesto
- 1 (10 oz) jar olives
- 1 cup packed basil
- 1/2 cup parsley
- 1 teaspoon minced garlic
- 1/2 cup pine nuts or raw walnuts
- 2 tablespoons lemon juice
- 1/4 cup vegan parmesan cheese
- 1/4 cup olive oil
- pinch of salt
Preparation
First, pit the olives. You can do this ahead of time and store them in the fridge. Slice around the pit with a knife or use pitted olives to save time.
Boil the pasta according to package directions.
While the noodles are boiling, add all pesto ingredients to a food processor or blender and blend until smooth.
If using lasagna noodles, slice them into strips with a pizza cutter, toss with a little oil to prevent sticking, then add some pesto and toss.
Garnish with more parmesan cheese and serve.
Tips
If you have leftover pesto, store it in the fridge and use it on pizza, toast, or to make this meal again.
