Lemon Basil Pesto Pasta Salad
Tangy, aromatic pesto complements an all-star combination of Italian flavors. Great for a gourmet touch at a cookout, or any time you need a more substantial salad.
December 2, 2009
Serves 6
What You Need For The Pesto:
- 1 cup organic olive oil
- Zest of 3 small lemons
- Juice of 1 small lemon
- 4 ounces fresh basil
- 1/2 cup vegan parmesan cheese
- 4 ounces almond slivers
- 6 cloves garlic
- 1/4 teaspoon nutmeg
- Sea salt and pepper to taste
What You Need For The Pasta Salad:
- 1 pound spelt pasta, cooked
- 4 ounces chopped sun dried tomatoes
- 3 cups chopped artichoke hearts
- 1/2 cup capers
- 2 tablespoons balsamic vinegar
- 1 bunch green onions, chopped
What you do:
- Add all pesto ingredients to a food processor and blend until smooth.
- Combine all salad ingredients in a large boll. Add pesto, and mix thoroughly.
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