I absolutely love pesto, every kind. If a meal has pesto in it, I will most likely enjoy every minute eating it. This recipe is super easy to make and does not require a mortar and pestle like many other pesto recipes do. You can also use the pesto sauce as a dip or on a sandwich. It has amazing flavours, and if made beforehand will become more vibrant and delicious. Everyone will love it!
Pesto 3 garlic cloves, minced
2tbsp nutritional yeast (savoury yeast flakes)
1/3c pine nuts
4c basil leaves
1/2 small lemon, juiced
1/3c olive oil
salt and pepper, to taste
400g pasta of choice (I used Fettuccine)
Handful of cherry tomatoes, halved (optional)
Vegan parmesan cheese or extra nutritional yeast (optional)
In a food processor, combine all pesto ingredients, minus olive oil. Process until smooth.
Once the sauce is smooth, gradually add the olive oil while still processing until well combined. This can be done ahead of time and kept in the fridge. This will also let the pesto sit and the flavours to become stronger.
Cook pasta according to packet instructions. While pasta is cooking, add pesto and cherry tomatoes into a large serving bowl.
Drain pasta and add to bowl, tossing to combine.
Serve with salt and pepper, extra olive oil and/or vegan parmesan cheese or extra nutritional yeast.