Ingredients:

  • 2 cups fresh basil leaves (50g)
  • 1/2 cup extra virgin olive oil (120ml)
  • 1/3 cup pine nuts or walnuts (50g)
  • 2 cloves fresh garlic (10g)
  • 1 tbsp lemon juice (15ml)
  • 1/2 tsp sea salt (3g)
  • 1/4 tsp black pepper (1g)
  • 1 lb dry pasta (450g)
  • 1/2 cup reserved pasta water (120ml)
  • 1 cup cherry tomatoes (150g)

Instructions:

  1. Place pine nuts or walnuts in a dry skillet over medium heat. Stir constantly for 3-5 minutes until fragrant and light golden brown, then remove immediately.
  2. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente.
  3. Prepare optional vegetables by halving cherry tomatoes.
  4. Place toasted nuts and peeled garlic cloves in a food processor and pulse until they form a coarse crumb.
  5. Add fresh basil leaves and salt to the processor; pulse several times until leaves are finely chopped.
  6. While the processor is running on low, slowly drizzle in the olive oil. Once smooth, stir in the lemon juice and black pepper.
  7. Combine the cooked pasta, vegan pesto, reserved pasta water, and optional vegetables in a skillet over low heat, tossing until the sauce emulsifies into a glossy glaze.