A Vegan pesto from scratch?! YES WAY!
Recipe by Roxi Thiam
Spinach Pesto Pasta (Vegan)
Serves: 2
Ingredients
1/4 box gluten free linguine or spaghetti (or a spiralized vegetable like
zucchini)
5 cups baby spinach
2 cups fresh basil
1/4 cup pistachios
2 tablespoons nutritional yeast “nooch”
1/2 lemon, juiced
1 teaspoon mellow white miso
2 garlic cloves
1/2 teaspoon salt
1/4 cup vegetable broth (or water)
1 avocado, chopped
1/4 cup grated parmesan cheese, vegan (I love the 'Follow Your Heart' brand)
Instructions
Cook pasta according to box directions (or spiralize vegetable noodles and saute in a medium sized pan with 2 tablespoons of vegetable broth or water for about 5 minutes, until tender and warm).
Meanwhile, add the spinach, basil, pistachios, nutritional yeast, lemon juice, miso, garlic, and salt to a food processor or blender, and process until the ingredients are coarsely chopped.
While the processor is still running, add vegetable broth or water through the top opening.
Process until mixed thoroughly.
Pour pesto over cooked noodles.
Top with chopped avocado and vegan parmesan cheese