I'm on a pasta kick right now (more like obsession). I guess it's because we've had the longest, coldest, snowiest winter ever. #boo
Pesto: Italian, from pestare 'to pound, crush, grind'. In the day, the Italian cooks crushed the garlic, pine nuts, basil, and salt in a heavy mortar and pestle. Fast forward to modern day where we pop everything into the food processor and a few pulses later, VOILA!
This vibrant, fresh, vegan pesto sauce comes together faster than you can cook the pasta; and it's so deliciously decadent. With its savory, garlic-basil profile and thick cheesy texture, it's perfectly and traditionally paired with long pasta (fettuccine, spaghetti).
Cooking Tips: Served raw, prepare pasta right before you are ready to eat - then immediately toss the sauce on the hot pasta, sprinkle with parmesan cheese, S&P, lemon zest (optional - but is it really?), and hot pepper flakes.
If your sauce is too thick, lighten it up with a splash of salty pasta water.
Can be made with cashews or walnuts if pine nuts are too expensive as they can be sometimes.
Traditionally eaten on long pasta, this savoury pesto is also wonderful on pizza, in tacos and sandwiches, or straight out of the blender!
Simple Savoury Basil Pesto
- 2 cups basil, fresh
- 2 cloves garlic
- ¼ cup pine nuts
- salt & pepper (to taste)
- ½ cup olive oil*
- ½ cup parmesan cheese (vegan)*
- 2-3 oz pasta (per person)
- lemon zest (optional)
- In a food processor, add the basil, garlic, and pine nuts and pulse until coarsely chopped. Add the oil* (you may need more or less depending on texture) and process until it comes together and is smooth. If the sauce is too thick, add a splash or two of salty pasta water right before serving. Season with salt and pepper. Set aside in a large serving bowl.
- Meanwhile, cook pasta according to package instructions. Immediately add hot pasta to sauce, top with vegan parmesan cheese* (recipe here), S&P and lemon zest (optional).
This recipe is from simplyceecee.co food blog. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.