Ingredients:

  • 2 cups (60g) fresh basil leaves, packed
  • 1/3 cup (50g) toasted pine nuts
  • 1/3 cup (30g) nutritional yeast
  • 1/2 cup (120ml) extra virgin olive oil
  • 2 tbsp (30ml) fresh lemon juice
  • 1 clove (5g) garlic, peeled
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) black pepper
  • 12 oz (340g) dried pasta
  • 1/2 cup (120ml) reserved pasta cooking water
  • 1 cup (150g) cherry tomatoes, halved
  • 2 cups (60g) fresh baby spinach

Instructions:

  1. Combine the basil, toasted nuts, nutritional yeast, garlic, lemon juice, salt, and pepper in the blender. Pulse 5-7 times to break down the solids. While the blender is on low, slowly drizzle in the olive oil until the sauce is smooth and velvety. Set aside.
  2. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente. Before draining, scoop out 1/2 cup (120ml) of the cloudy pasta water and set it aside. Drain the pasta in a colander.
  3. Return the pasta to the warm pot over low heat. Pour in the vegan pesto and the reserved pasta water. Toss gently for 1-2 minutes until the sauce thickens and clings to the noodles. Stir in cherry tomatoes or spinach at the very end until the greens are just wilted.