Italian Pesto Pasta
1 bunch basil
Handful of pine nuts
Half of a large lemon
Heavy pour of good quality extra virgin olive oil
2 cloves of garlic
Salt and pepper
Dairy eaters - add a handful of grated Parmesan. Non dairy eaters - don’t! You don’t need it. You can add a sprinkle of nutritional yeast for cheesy flavor if you want but it's even delicious without.
- Pasta of your choice
Play by Play
- Put all the ingredients (basil, pine nuts, garlic, optional cheese, squeeze of lemon, salt, pepper, and some of the olive oil) in a food processor. While the food processor is running, pour in more olive oil for a few seconds so it gets properly mixed together. Add more depending on the consistency of the pesto. Taste and see what else it needs.
- Boil your pasta and save some of the pasta water.
- Pour some of the pasta water into a saucepan with the pesto and mix together. Then add your pasta and mix.
- TIP: You can always make the pesto in advance and freeze it!