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

  1. 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. 
  2. Boil your pasta and save some of the pasta water. 
  3. Pour some of the pasta water into a saucepan with the pesto and mix together. Then add your pasta and mix.
  4. TIP: You can always make the pesto in advance and freeze it!