Monday, 17 December 2012

RAW VEGAN PESTO PASTA


                                               
                                                        
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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