This recipe comes from our Amazel Basil event last semester. Most pesto recipes call for parmesan cheese, but here we substitute with nutritional yeast to make it vegan. It's an easy recipe—as simple as putting ingredients in a blender—and the result is amazingly flavorful.
Vegan Pesto Pasta
Serves: 8
Est. Time: 25 minutes
Ingredients:
2 packed cups basil
2 tbsp sunflower seeds, shelled
3 large garlic cloves
3 tbsp olive oil
4 tbsp nutritional yeast*
2 tbsp lemon juice (more to taste)
¼ tsp salt (more to taste)
16 oz pasta**
*You can find nutritional yeast at select grocers, like Whole Foods, or online
**Any pasta works here, but we prefer something short like farfalle/bow-tie
Steps:
Cook pasta before beginning the pesto.
In a food processor or blender, blend the basil, sunflower seeds, garlic, lemon juice, nutritional yeast, and sea salt. Blend on high until a thick paste forms.
Slowly stream in the olive oil while continuing to blend the pesto, making sure to scrape down the sides of the blender. Add water if the pesto is too thick.
Add to fully cooked pasta and combine.
Taste for seasoning and adjust if needed.
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