Broccoli Pesto Pasta

• porcje: 6 servings
• czas aktywny: 15 minutes
• całkowity czas: 30 minutes

Składniki

3 tbsp chopped raw walnuts (or pine nuts)

1 cup finely chopped broccoli

1 cup basil leaves, packed

juice of 1 lemon (about 3 tbsp)

2 tbsp nutritional yeast

2 tbsp red wine vinegar

2 tbsp warm water

1 garlic clove, peeled

1 tsp kosher salt

1/2 tsp ground black pepper

1/3 cup olive oil

Banza pasta

Parmesan (optional)

Wskazówki

In a food processor or blender, process the walnuts, broccoli, basil, lemon juice, nutritional yeast, red wine vinegar, water, garlic, salt, and black pepper until smooth, 45 to 60 seconds.

Scrape the sides, then continue processing and slowly pour in the olive oil until fully incorporated.

Meanwhile, cook the pasta according to instructions. Save some pasta water when you drain.

Toss the pasta with your preferred amount of pesto and a little pasta water to thin it out and make it saucy (start with 1-2 tbsp and go from there). Serve with Parmesan if desired.

Leftover pesto can be stored in the refrigerator for up to 5 days.

Notatki

We made this with chicken sausage and it was delicious!