Easy vegan pesto ready in 5 min. Perfect plant-based sauce to use to dress pasta or as spread on bread!
Author: The Fit Mediterranean
Fresh Basil Leaves
Ground Black Pepper
Extra-Virgin Olive Oil
Whole Wheat Spaghetti
First thing first, wash and pat dry the
Fresh Basil Leaves (7 cups)
Tofu (3/4 cup)
and squeeze out the excess water.
In a food processor gather the tofu, basil,
Garlic (2 cloves)
Salt (1/4 tsp)
Ground Black Pepper (1/4 tsp)
Nutritional Yeast (2 Tbsp)
Extra-Virgin Olive Oil (2 Tbsp)
Pine Nuts (2 Tbsp)
Walnuts (2 Tbsp)
Pulse until creamy.
Whole Wheat Spaghetti (11.5 oz)
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.
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!
Nutrition Per Serving
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