PESTO RECIPES VEGETARIAN RECIPES

VEGAN PESTO RECIPE | EATINGWELL

Vegan Pesto Recipe | EatingWell image

Nutritional yeast gives this vegan pesto a cheesy flavor, while cashews make it creamy. For a nuttier flavor, use dry-roasted cashews or toast them yourself in the oven before processing. Smear this simple spread on sandwiches, toss with warm pasta, or use it as dip for crudités.

Provided by Hilary Meyer

Total Time 10 minutes

Number Of Ingredients 8

Ingredients

1 cup packed fresh basil leaves
2 cloves garlic, crushed and peeled
? cup unsalted cashews
3 tablespoons lemon juice
2 teaspoons nutritional yeast
½ teaspoon salt
½ teaspoon ground pepper
¼ cup extra-virgin olive oil

Steps:

Combine basil, garlic, cashews, lemon juice, nutritional yeast, salt and pepper in a food processor. Pulse until coarsely chopped, scraping down the sides as needed. With the motor running, add oil and continue to process until well combined.

Nutrition Facts : Calories 81.2 calories, CarbohydrateContent 2.3 g, FatContent 7.8 g, FiberContent 0.4 g, ProteinContent 1.2 g, SaturatedFatContent 1.2 g, SodiumContent 117.5 mg, SugarContent 0.4 g

VEGAN PESTO PASTA RECIPE BY TASTY

Vegan Pesto Pasta Recipe by Tasty image

Here's what you need: fresh basil, fresh arugula, lemon juice, olive oil, water, garlic, pepper, kosher salt, almond meal, vegan spaghetti, pasta water

Provided by Camille Bergerson

Yield 8 servings

Number Of Ingredients 11

Ingredients

1 cup fresh basil, packed
1 cup fresh arugula, packed
½ lemon lemon juice
? cup olive oil
½ cup water
2 cloves garlic, peeled
1 teaspoon pepper
2 teaspoons kosher salt
1 ¼ cups almond meal
1 lb vegan spaghetti
? cup pasta water, if you're using this as a dip, omit the pasta water

Steps:

Combine basil, arugula, lemon juice, water, and olive oil to a blender and blend for 5-10 seconds.
Add garlic, salt, pepper, and almond meal to the blender and blend until completely incorporated.
Boil salted water and cook spaghetti according to packaging instructions.
When draining the pasta, reserve ? to 1 cup (80 to 235 ml) of water.
Once drained, return the pasta to the pot, and stir in the pesto, adding reserved pasta water until the sauce reaches desired consistency.
Enjoy!

Nutrition Facts : Calories 392 calories, CarbohydrateContent 47 grams, FatContent 18 grams, FiberContent 4 grams, ProteinContent 11 grams, SugarContent 2 grams

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