Any other pasta lovers out there? In our home, we have pasta at least one night per week because it is easy, delicious, and so enjoyable!
This pesto recipe uses walnuts, rather than the traditional pine nuts. Pine nuts are very delicious, but they can often be hard to find and pricey. The sauce is packed with basil for that classic green color and delicious flavor. It also uses nutritional yeast for the cheesy flavor you normally get from parmesan in pesto.
For a more filling meal, use a protein packed pasta, such as chickpea or lentil pasta). You can also add your favorite veggies, such as broccoli, zucchini noodles, or cherry tomatoes, or even add some tofu or another protein source.
I love topping this meal with VioLife Vegan Parmesan and cherry tomatoes!
Vegan Walnut Pesto
Equipment
- Small Blender or Immersion Blender
Ingredients
- 2 cups Fresh Basil Leaves, packed
- 3 – 4 cloves Garlic, peeled and chopped
- 3 tbsp Nutritional Yeast*
- 2 tbsp Olive Oil
- 2 tbsp Lemon Juice, about 1 lemon
- 1/2 tsp Salt
- 3 tbsp Water
- 1/4 cup Walnuts
- 10 oz. Your Favorite Pasta (my favorite is angel hair pasta!),
Instructions
- Cook the pasta according to the package instructions and be sure to salt the water before adding the pasta to bring out the flavor.
- To a blender (or a tall container, if using an immersion blender), add the basil, garlic, nutritional yeast, olive oil, lemon juice, salt, water, and walnuts. Blend until smooth.(Optionally, before blending, toast the walnuts in a frying pan over low-medium heat for a few minutes, until they are fragrant)
- Add the sauce to the pasta, combining well, until it is well coated. Enjoy topped with vegan parmesan, veggies, cherry tomatoes, or your other favorite toppings!
