Easy Pesto Pasta

May 17, 2018

This isn't just a pesto pasta recipe! Pesto can be used in a million ways! Okay, maybe not a million, but pretty close. Use it as a dip, pizza sauce, salad dressing, spread on your vegan hamburgers or sandwich, and even use it to coat roasted veggies! Either way, you cant go wrong!
 
 
 

Ready in 5 minutes

Serves 4
 
Ingredients
  • 2 cups basil, tightly packed
  • 1/2 cup EVOO   
  • 1-2 cloves garlic, roughly chopped
  • 1/2 cups pine nuts, or other nuts
  • 1 Tablespoon lemon juice
  • 2 Tablespoons nutritional yeast
  • Sea salt and fresh cracked pepper
 

Preparation

  1. Add basil leaves, nuts, garlic and nutritional yeast in a cup of a food processor or blender and blend until a thick paste forms, scrapping down the sides. Add EVOO and water, one tablespoon at a time, until a smooth paste forms. Add sea salt and freshly cracked black pepper to taste

*Refrigerate leftovers in a sealed container for up to 1 week. Freeze in an ice cube tray for up to 3 months.

 

 

 

 

 

 

 

 

 

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