The EDS Lass writes about life with EDS, articles on relevant topics and her medical journey.
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This vibrant vegan pesto pasta is fresh, flavorful, and incredibly easy to make. With walnuts, cashew nuts and pine nuts, fresh ingredients including basil and lemon, and tangy parmesan vegan cheese, its nutritious and tasty.
I love the flavour and colour of this vegan pesto. Its so easy and quick to prep, and you can make a batch that will keep in the fridge for a day or two.
Recipe
- Time: 20 mins
- Servings: 2
- Calories: Cals
- Nutrition: Protein: / Carbohydates: (of which sugars ) / Fats: (of which saturates / Fibre:
Ingredients:
- Red lentil pasta (or another variety of pasta your choice)
- Walnuts
- Cashew nuts
- Pine nuts
- Basil 200g (fresh)
- Lemon juice 2x lemons
- Olive oil 15ml
- Vegan parmesan (Brand: I Am Nut Ok)
- Salt
Optional:
- Tomatoes
Instructions
- Put the pasta on to boil. Follow the cooking instructions.
- Grind the all the walnuts, all the cashew nuts and about one third of the pinenuts. Put the nut mix in a bowl.
- Add the vegan parmesan cheese to the nut mix. Mix together.
- Juice the lemons.
- Remove any stalks from the fresh basil. Place the basil leaves in a container. Add the lemon juice. Add 50ml water. Blend (with a hand-held blender) until there is a fairly smooth basil sauce. Note: you may not get all the basil leaves blended, depending on your blender.
- Combine the nut mix and the basil mix.
- Add the olive oil and salt to the pesto.
- Drain the pasta. Mix the pesto sauce through the pasta.
- Severe the dish, with the remaining pinenuts, fresh basil and tomatoes (if you wish).
Enjoy!
The EDS Lass 