Vegan Pesto Sauce
This ultra-creamy and rich pine nut and fresh basil pesto sauce perks up just about any variety of pasta. Vegan, dairy-free.
Servings: 4
Equipment
- blender
Ingredients
- 1 ½ cups fresh basil rinsed and packed
- ½ cups pine nuts
- 2-4 cloves raw garlic
- ¼ cup fresh lemon juice
- ⅓ cup olive oil extra virgin
- ¼ cup Parmesan vegan
- ½ cup spinach packed
- ¼ - ⅓ cup 'pasta water' or regular warm water
- ½ teaspoon pink salt
- ⅛ teaspoon black pepper
Instructions
- Optional: Lightly toast the pine nuts on a warmed skillet over high heat. Toast in a dry pan for just about a minute, or until a few edges start to very lightly brown.
- Add the basil, spinach, EVOO, pine nuts, lemon juice, Parmesan, salt, pepper and pasta water to a blender.
- Blend from low to high for about 2-3 minutes, until perfectly smooth. Add another splash of pasta water if you want your pesto thinned a bit more.
- To add to pasta: Cook pasta. Pour the pesto into a skillet over medium heat. Allow the pesto to gently warm for two minutes. Add the cooked pasta. Gently toss, still over low-medium heat. Turn off heat and serve.
Nutrition Estimate
Calories: 306kcal | Carbohydrates: 4g | Protein: 5g | Fat: 31g | Saturated Fat: 4g | Cholesterol: 4mg | Sodium: 395mg | Potassium: 164mg | Fiber: 1g | Sugar: 1g | Vitamin A: 875IU | Vitamin C: 9mg | Calcium: 99mg | Iron: 1mg