Cooking Instructions
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Step 1
First thing first, wash and pat dry the
Fresh Basil Leaves (140 g)
.
Step 2
Grab the
Tofu (180 mL)
and squeeze out the excess water.
Step 3
In a food processor gather the tofu, basil,
Garlic (2 cloves)
,
Salt (2 g)
,
Ground Black Pepper (as needed)
,
Nutritional Yeast (6 g)
,
Extra-Virgin Olive Oil (30 mL)
,
Pine Nuts (20 g)
, and
Walnuts (15 g)
.
Step 4
Pulse until creamy.
Step 5
Grab the
Whole Wheat Spaghetti (320 g)
and cook it in boiling, salted water for about 10 minutes, or until cooked (I like mine “al dente”). Save a few tablespoons of water before draining.
Step 6
Use a few tablespoons of the pesto per serving of pasta, and add some of the saved water if it's too dry. Serve it right up with some fresh basil leaves!
