Vegan Pesto Pasta

Instructions

1. Step 1

   Bring enough water to a rolling boil in the stockpot over high heat, then add 3.0 gr salt.

   Timer: 10 min (scalable)

   Ingredients used: 3.0 gr Salt

   Cookware: Stockpot — high heat

2. Step 2

   While the water heats, use the cutting board and chef's knife to roughly chop the garlic. Add the rinsed and dried basil leaves, garlic, pine nut, lemon juice, and 2.0 gr salt to the food processor; blend while gradually adding the olive oil, then transfer the smooth, bright-green pesto to the mixing bowl.

   Parallel with step: 1

   Ingredients used: 60.0 gr Basil, 3.0 clove Garlic, 30.0 ml Lemon Juice, 100.0 ml Olive Oil, 50.0 gr Pine Nut, 2.0 gr Salt

   Cookware: Chef Knife — chop, cutting board, food processor — blend, mixing bowl

3. Step 3

   Add the pasta to the boiling salted water and cook over high heat until al dente, with a slight firm center, then turn off the heat.

   Timer: 10 min (scalable)

   Ingredients used: 320.0 gr Pasta

   Cookware: Stockpot — high heat

4. Step 4

   Drain the pasta in the colander, then transfer it to the mixing bowl with the pesto and toss until every strand is coated. Taste before serving; the pasta should be al dente and the pesto fresh and glossy.

   Cookware: colander, mixing bowl