Vegan Pesto Linguine
From my blog www.veggieful.com - My mum has been pressuring me to make pesto for a while now... so when I was planning out my meals for the week I decided that I would give-in and make up my own version of pesto linguine. I think we all know what are the main components of pesto, so I just added the ingredients to taste and made the yummiest version! I absolutely loved it! It was one of those meals where you just can't believe that you made it. It really tasted like a restaurant dish! Jerome and I have been so motivated for me to cook more dishes since he bought his new Nikon D7000. The photos turned out so beautifully! I am going to be like my mum now and urge you all to make this pesto linguine! It was absolutley delicious and the the cherry tomatoes add that burst of flavour and sweetness! The nutritional yeast adds that cheesy flavour! Yum yum yum! ^-^
Ingredients
- 3 garlic cloves
- 2 tablespoons nutritional yeast
- 1/3 cup pine nuts
- 4 cups basil leaves
- 1 pinch sea salt
- 1 pinch cracked black pepper
- 1/2 small lemon, juiced
- 1/3 cup olive oil
- 400 grams linguine
- 8 cherry tomatoes, halved
- 1/4 cup vegan parmesan cheese (to garnish)
Directions
- In a food processor, add all sauce ingredients except for the olive oil. Process until smooth.
- Once the sauce is smooth, keep processing and add the olive oil gradually until well combined.
- Cook linguine as per packet instructions.
- While the linguine is cooking, add the sauce and halved cherry tomatoes to a large serving bowl.
- Drain pasta and add to bowl and toss to combine.
- Serving options: Serve with salt and pepper, fresh basil leaves, a drizzle of olive oil and vegan parmesan cheese.
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cook time10 min.
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prep time10 min.
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yields3 serv.
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