Easy vegan pesto ready in 5 min. Perfect plant-based sauce to use to dress pasta or as spread on bread!
Total Time
20min
5.0
2 Ratings
Author: The Fit Mediterranean
Servings:
4
Ingredients
•
7
cups
Fresh Basil Leaves
, washed
•
3/4
cup
Tofu
•
2
cloves
Garlic
•
as needed
Salt
•
as needed
Ground Black Pepper
•
2
Tbsp
Nutritional Yeast
•
2
Tbsp
Extra-Virgin Olive Oil
•
2
Tbsp
Pine Nuts
•
2
Tbsp
Walnuts
•
11.5
oz
Whole Wheat Spaghetti
Cooking Instructions
1.
First thing first, wash and pat dry the Fresh Basil Leaves (7 cups).
2.
Grab the Tofu (3/4 cup) and squeeze out the excess water.
3.
In a food processor gather the tofu, basil, Garlic (2 cloves), Salt (as needed), Ground Black Pepper (as needed), Nutritional Yeast (2 Tbsp), Extra-Virgin Olive Oil (2 Tbsp), Pine Nuts (2 Tbsp), and Walnuts (2 Tbsp).
4.
Pulse until creamy.
5.
Grab the 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.
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!
Nutrition Per Serving
CALORIES
297
FAT
16.1 g
PROTEIN
11.6 g
CARBS
29.2 g
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