Vegan Basil Pesto and Pasta
This pasta dish is almost as simple to make as opening a jar of marinara, and it tastes like you’ve slaved over it! The combination of fresh basil leaves, pine nuts and garlic is a palate pleaser for even the pickiest eaters. The pesto is also incredibly versatile. If you don’t have any pasta handy, slice up some rustic bread and spread it with the pesto, top with diced tomato and broil for nearly-instant bruschetta! Use it to spread on sandwiches, coat potato wedges, or mixed into scrambled tofu. If you don’t use the entire batch right away, you can also freeze it to use later in soups or blended into bread dough. The possibilities are endless. Recipe by Melinda Bryce
Cook Time: 15 min
How Do You Make It?
• 2 cups packed fresh basil leaves
• 3 cloves garlic, peeled
• 1/3 cup pine nuts
• 1/2 cup extra-virgin olive oil
• salt and freshly ground black pepper, to taste
• One 16oz package pasta (I used brown rice penne)
1. Boil pasta according to package directions.
2. While pasta is cooking, combine remaining ingredients in your food processor. Process until the mixture is well-blended but still grainy, about 90 seconds. You don’t want it ending up completely smooth, so watch it carefully.
3. Rinse the cooked pasta in HOT water and place in a large bowl.
4. Toss in the pesto until all the noodles are coated.
5. Serve with crusty bread and fresh salad.
Yields 4 cups.
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