- 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
- 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.
- 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.
- 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.
- 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.