Pesto and pasta is one of the quickest dinners to knock together, and is always an enjoyable meal. However it is not always an available option to use a store bought bottle of pesto if you are vegan or nut free. However saying nut free is something I questioned before writing it. Hubby has a nut allergy but can eat pine nuts, which come from pine cones and are called “tree nuts”, which are different to peanut allergies which are known as “legumes”. So it really depends on your allergy, but this recipe is definitely dairy free, and is perfect for making in advance and freezing for later use.
I’ve made this a few times as wanted to make sure it was great every time, and it sure ticked that box. I’ve even had thumbs up from a one year old… well if you can call pesto on his nose and a clean plate a thumbs up, then it sure was.
You can add this pesto to any pasta of your choice, but as I am gluten free I use edamame spaghetti which was just so yummie! And for an added nutty touch I toasted some extra pine nuts to top it all which were the perfect finishing touches to this meal.
- 144 g fresh basil leaves
- 3 tbsp pine nuts
- 3 large cloves garlic, peeled
- 2 tbsp lemon juice
- 4 tbsp nutritional yeast
- 3 tbsp virgin olive oil
- salt to taste
- Measure the basil leaves after removing all stems. Roughly 7 or 8 30g bags of basil.
- Add the basil to a food processor/ blender, along with the pine nuts, garlic cloves, lemon juice, nutritional yeast, and sea salt and mix until a loose paste forms.
- Then add the olive oil a little at a time until the desired consistency is reached.
This recipe is an adaption from Minimalist Baker website.