This simple and delicious recipe is great for a quick meal that will be ready in 10 minutes.
I like using walnuts instead of the traditional pine nuts. Walnuts contain fiber, Vitamin B, Vitamin E, melatonin (which aids in sleep), and are a good source of omega-3 fatty acids.
Omega-3 fats are important in cell wall production throughout the body. They lower LDL cholesterol and help regulate heart rhythm, which protects against heart attacks.
I also included mint, which gives a slight refreshing undertone. You can also include other herbs of your choice, such as cilantro, parsley, and wood sorrel. Go ahead and get creative in the kitchen .
I used 16 ounces of cooked Trader Joes Brown Rice Pasta and the amount of salt was just right. Please adjust according to your taste. You can also substitute the oil for water.
- 4 cups gluten-free pasta of choice
1 cup walnuts
- 1 cup fresh basil
- 1/4 cup extra virgin olive oil
- 1/4 cup nutritional yeast flakes
- 1/4 cup water
- 1 Tablespoon fresh mint leaves
- 1 Tablespoon lemon juice
- 3 cloves of garlic
- 1 teaspoon sea salt
Bring water to boil in a large pot on medium-high heat. Add pasta and cook according to package directions. Remove from heat, drain and set aside.
For the pesto: Place ingredients in a food processor or blender. Process until smooth or crumbly. Stir into pasta and serve.
Pesto is great as a base on pizza, as a dip for raw vegetables, as a sandwich spread, over potatoes, in soups, and on pasta (what I used for lunch).
Come and join our informative, supportive, inspiring Facebook group Vegan Recipes With Love to help you stay motivated on your journey. Our members share lots of recipes, health benefits of foods and tips! Bring your friends too!