31 Shares
VegNews.PestoPasta.HannahKaminsky

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 

Please support vegan media while getting the very best in news, recipes, travel, beauty, products, and more.
Subscribe now to our award-winning magazine!

Subscribe