Vegan Pesto Pasta

Instructions

1. Step 1

   Toast the pine nuts in a dry skillet over medium heat, stirring frequently, until lightly golden and fragrant.

   Timer: 4 min (fixed)

   Ingredients used: 45.0 gr Pine Nut

   Cookware: skillet, wooden spoon

2. Step 2

   Bring the water to a boil in a large pot. Add 1 tsp (6 gr) of the salt.

   Timer: 10 min (fixed)

   Ingredients used: 6.0 gr Salt, 3000.0 ml Water

   Cookware: large pot

3. Step 3

   Add the pasta and cook until al dente according to its package timing. Reserve about 120 ml of the cooking water, then drain the pasta.

   Timer: 10 min (fixed)

   Ingredients used: 340.0 gr Pasta

   Cookware: colander, large pot, measuring cup

4. Step 4

   Place the toasted pine nuts, basil, garlic, nutritional yeast, lemon juice, remaining ¼ tsp (2 gr) salt, and black pepper in a food processor. Pulse until finely chopped.

   Timer: 2 min (fixed)

   Ingredients used: 60.0 gr Basil, 8.0 gr Garlic, 1.0 gr Ground Black Pepper, 15.0 ml Lemon Juice, 20.0 gr Nutritional Yeast, 2.0 gr Salt

   Cookware: food processor

5. Step 5

   With the food processor running, slowly add the olive oil and process until the pesto is cohesive but retains a little texture.

   Timer: 1 min (fixed)

   Ingredients used: 120.0 ml Extra Virgin Olive Oil

   Cookware: food processor

6. Step 6

   Return the drained pasta to the pot off the heat. Add the pesto and toss, gradually adding reserved cooking water until the sauce is glossy and coats the pasta.

   Timer: 2 min (fixed)

   Cookware: large pot, wooden spoon