Pasta with Pesto

This can be adapted to the season and your pantry. If you have loads of basil, use all basil and no spinach; if you don’t have much, use what you have and add more spinach.

What You Need:

  • 1 cup lightly packed basil leaves
  • 5 ounces washed spinach
  • 1/2 cup or more of walnuts
  • 2 cloves garlic, chopped
  • 2 tablespoons fresh lemon juice or mild vinegar (cider or brown rice)
  • 1 teaspoon salt
  • Water as necessary

What You Do:

  1. Blend all in food processor fitted with metal blades. Add some water as necessary to make a creamy consistency. Toss with hot, freshly cooked pasta. Serve with Marinated Tomatoes. 
 Comments

More Recipes

Grilled Vegetable Pizza

It's always a good time for perfectly grilled vegan pizza.
Read More »

Gluten-Free Middle Eastern Chickpea Salad

Tomatoes, cucumbers, and red peppers give this salad a fresh, crisp bite.
Read More »

3 Raw Vegan Desserts

Show how much you love someone with these three sweet treats from raw recipe guru Amy Lyons of Fragrant Vanilla Cake.
Read More »

Quinoa Nachos

Try these spicy, cheesy quinoa nachos for an innovative twist on a fun classic.
Read More »

Marinated Kale Salad

This fresh, healthy salad is a favorite of VegNews’ staffers.
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »