Pesto Pasta in 20 minutes!
Traditional pesto is made with basil and pine nuts, however this recipe works well with any dark leafy green (arugula, spinach, blanched kale), and any nut of your choice. Also, parmeggiano is traditionally used in pesto, however nutritional yeast is a healthy cheese substitute. Alternatively use a combination of nutritional yeast and grated parmeggiano.
I often make a batch of pesto with whatever ingredients I have on hand, and freeze leftovers. I portion out the pesto, to make pasta, pesto pizza, or as a spread. It’s a simple, and easy recipe with fresh ingredients and real food!
Pesto:
2-3 cups of raw leafy greens (spinach, arugula, blanched kale)
2-3 cloves of garlic (I roasted the garlic for 10 min @400)
Lemon juice (1/2 lemon)
1/4 cup nuts (almonds, walnuts, pistachios, cashews)
1/2 cup grated parmeggiano cheese (make it vegan & use nutritional yeast)
1/4 cup extra virgin olive oil
Blend all pesto ingredients in a food processor or blender except the olive oil. Drizzle oil into blender/processor while blending until smooth. *taste before adding salt & pepper.
To serve: Add cooked pasta, 1-2 tablespoons of pesto & 1-2 tablespoons of pasta water to serving bowl and mix well. Add more pesto if the pasta isn’t dressed to your liking, but be careful not to add too much water. Top with more cheese & serve warm. Enjoy!!
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