Presto Vegan Pesto Recipes

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VEGAN PESTO PASTA RECIPE BY TASTY

Here's what you need: fresh basil, fresh arugula, lemon juice, olive oil, water, garlic, pepper, kosher salt, almond meal, vegan spaghetti, pasta water

Provided by Camille Bergerson

Categories     Dinner

Yield 8 servings

Number Of Ingredients 11



Vegan Pesto Pasta Recipe by Tasty image

Steps:

  • Combine basil, arugula, lemon juice, water, and olive oil to a blender and blend for 5-10 seconds.
  • Add garlic, salt, pepper, and almond meal to the blender and blend until completely incorporated.
  • Boil salted water and cook spaghetti according to packaging instructions.
  • When draining the pasta, reserve ⅓ to 1 cup (80 to 235 ml) of water.
  • Once drained, return the pasta to the pot, and stir in the pesto, adding reserved pasta water until the sauce reaches desired consistency.
  • Enjoy!

Nutrition Facts : Calories 392 calories, Carbohydrate 47 grams, Fat 18 grams, Fiber 4 grams, Protein 11 grams, Sugar 2 grams

1 cup fresh basil, packed
1 cup fresh arugula, packed
½ lemon lemon juice
⅓ cup olive oil
½ cup water
2 cloves garlic, peeled
1 teaspoon pepper
2 teaspoons kosher salt
1 ¼ cups almond meal
1 lb vegan spaghetti
⅓ cup pasta water, if you're using this as a dip, omit the pasta water

VEGAN PESTO

Make a vegan pesto to add to pasta, pizzas, salads and sandwiches. It will keep in the fridge for up to a week

Provided by Liberty Mendez

Categories     Condiment

Time 7m

Yield Makes 1 x 250g jar

Number Of Ingredients 6



Vegan pesto image

Steps:

  • Toast the pine nuts in a small pan over a low heat for 3-4 mins until golden brown. Set aside to cool.
  • Blitz the pine nuts with the remaining ingredients in a food processor until smooth. Season to taste.
  • Spoon the pesto into a jar and top with a thick drizzle of olive oil. Will keep stored in the fridge for up to a week.

Nutrition Facts : Calories 574 calories, Fat 37 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 43 grams protein, Sodium 0.3 milligram of sodium

50g pine nuts
large bunch of basil , roughly chopped
2 tbsp nutritional yeast
150ml olive oil , plus extra for the jar
2 garlic cloves , roughly chopped
½ lemon , juiced

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