Basil and Brazil Nut Pesto Pasta

by Greenwolff Alex
Vegan
Dairy-free
25 min
Basil and Brazil Nut Pesto Pasta

ingredients

  • 100 g pasta tagliatelle
  • 50 g fresh basil
  • 100 g brazil nuts
  • 2 tbsp nutritional yeast
  • 1 clove garlic
  • 5 tbsp olive oil
  • 1 x cherry tomatoes
  • 1 tsp lemon juice

method

  1. Boil water with a few pinches of salt. The pesto recipe makes enough pesto for four people, so just boil as much pasta as you need - about 100 grams of dry pasta per person.
  2. To a food processor, add fresh basil, brazil nuts, 2 tbsp nutritional yeast, lemon juice, garlic and 5 tbsp extra virgin olive oil. Add more olive oil and a few tbsp water until the right consistency is reached. Add salt, pepper and maybe also that last tablespoon of nutritional yeast if desired. Make sure to taste and adjust.
  3. Boil the pasta according to the instructions on the package, and slice the tomatoes in half, lengthwise. Drain the pasta and add to a big mixing bowl. Stir in 2 tbsp extra virgin olive oil before adding the pesto, 1 tbsp at a time until the pesto-to-pasta ratio is as desired.
  4. Place the pasta in serving bowls and decorate with tomatoes. If you’re feeling particularly fancy, you may garnish with a few basil leaves on top.
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