Spaghetti with creamy vegan basil pesto

Spaghetti with creamy vegan basil pesto

Spaghetti with creamy vegan basil pesto

Spaghetti with creamy vegan basil pesto
Serves: 2 Prep Time:
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • Spaghetti (we used gluten-free pasta of rice from Kolonihagen)
  • 2 large chunks of basil (preferably organic)
  • 3 tbs pine nuts (or sunflower for a nut-free recipe)
  • 3 tbs nutritional yeast
  • 2 tbs lemon juice
  • 1 tbs extra virgin olive oil
  • 2 tbs coconut oil (or just 3 tbs of the oil you have)
  • 3-6 tbs water
  • Himalaya salt
  • Pepper

Instructions

Add everything to your blender or food processor and run until you still have some small chunks left. Adjust the flavor as you like with salt, lemon and pepper.

Notes

The recipe is inspired by Easy Vegan Pesto by Minimalist Baker.



Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.