Pasta pesto vegan-style

Leftover fall garden basil transitions evening meals from caprese salads to a delicious and vibrant pasta sauce. Heart healthy olive oil and pine nuts, combined with ‘rich in antioxidants and anti-inflammatory’ basil, the hardest thing about this meal is pushing away from it.

Vegan Pesto

Quick, easy and delicious over freshly cooked pasta or rice. Serve with a side salad of lettuce, tomatoes, cucumbers, sunflower shoots and lemon thyme vinaigrette.

  • 8 ounces spaghetti pasta
  • 1 teaspoon salt
  • 3 cups fresh basil leaves
  • 6 tablespoons pine nuts
  • 2-4 cloves garlic
  • ¾ teaspoon course sea salt
  • 6 tablespoons olive oil

Bring 1 quart water and 1 teaspoon salt to boil in a large pot. Add the pasta, bring to a second boil and cook according to package instructions. Drain well and place in large bowl.

Combine basil, nuts, garlic and salt into a food processor. Process (blend) until all the ingredients are finely chopped. Add the oil and process until it’s smooth and creamy.

Use as much basil as you like to coat the spaghetti. The more the better!


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