Super simple vegan/whole food plant-based basil pesto
My friends on Instagram always ask how I get my pesto pasta so green-looking. My only secret is including spinach or other types of salad leaves into it to stop the pesto browning as it does if you use basil on its own. It has taken me a little while to figure out how to make a good-tasting pesto without oil. Now that I have a good recipe, I’m super excited to share it with you. As well as a sauce for pasta, I use pesto in sandwiches and wraps.
My recipe is oil-free and nut-free. It is perfect for you if you eat a whole food plant-based diet, watch your calorie intake or are allergic to nuts.
This recipe is rich in vitamin B12 courtesy of the nutritional yeast. Basil is a concentrated source of antioxidants and therapeutic oils with antibacterial properties. It also strengthens the digestive and nervous system and can be a useful remedy for insomnia. It is best to eat basil fresh to retain its flavour and therapeutic benefits.
Per serving: 384Kcal; 59g Carbs; 5.4g Fibre; 15g Protein; 8.2g FatPrint
- 75g pasta
- 30g basil
- 40g spinach
- 5 tsp nutritional yeast
- 2 tbsp sunflower seeds
- 2 small garlic cloves
- 30–50ml of water (or more as needed)
- Cook the pasta according to the pack instructions. While it is cooking, place all the ingredients in a food processor apart from the water. Add the water a little a little at a time and blitz until you reach your desired consistency.
- Once the pasta is cooked, drain (reserving some of the pasta water) and add half of the pesto. Loosen the sauce with the pasta water if it gets to thick.
- Spoon the pasta into a bowl and serve with steamed peas and fresh basil.
- Category: Lunch/Dinner
Keywords: Pesto pasta