Ingredients:
1/4 cup sliced raw almonds
3 cloves garlic
1 1/2 cups basil leaves
1/2 cup olive oil
1/3 cup nutritional yeast
1/2 teaspoon sea salt (I like
pink)
1/2 teaspoon black pepper
Directions:
Toast the sliced almonds lightly either in the oven or on
the stove.
Combine toasted almonds and garlic in a food processor and
grind lightly before adding washed basil leaves and olive oil.
Process until a paste forms, then add the nutritional yeast,
salt and pepper. You can also add a dash of nutmeg for extra flavor, if you
like.
Process until smooth.
So that’s the pesto, which you can serve straight up on your
cooked pasta of choice. Or you can use it as a pizza sauce, sandwich spread,
etc etc… As far as this pasta and veggies dish goes, I simply sautee my chosen
veggies in a little olive oil while the pasta is cooking, putting the squash
(and peppers, if used) in first, followed by mushrooms (if used), and adding
the tomatoes last (since they don’t need to cook nearly as long). Then I just
toss the cooked and strained pasta with the pesto and veggies and perhaps
sprinkle a bit of Parma! Vegan Parmesan on top.
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