--%> Vegan Pesto Pasta
Food

Vegan Pesto Pasta

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:

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.

Photo by Hannah Kaminsky 

More Food

The Environmental Impacts of Going Vegetarian for Just One Day

Meat production uses as much water in 24 hours as all of New England does in four months.
Read More »

Perfect Falafel Pita {Recipe}

Tender, handmade falafel, crisp, cool vegetables, and creamy tahini combine for a classic Mediterranean meal.
Read More »

Top 5 Late-Night Menu Picks at New 24-Hour Vegan Drive-Thru

Canada’s Globally Local offers vegan fast food at any time of the day.
Read More »

5 Reasons Food is More Effective than Medicine

Go plant-based to say goodbye to unhealthy pills and unnecessary side effects.
Read More »

No-Bake Mini Key Lime Pies {Recipe}

Avocado and cashews punctuated with tart Key lime juice make for an irresistible raw treat.
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 »