Super green pesto pasta
Incredibly creamy green basil & rocket pesto, packed with all the good stuff. This is my oil-free version version but still deliciously creamy!
Servings: 6
Equipment
- Food processor or blender
Ingredients
- 60 g basil (2 massive handfuls)
- 60 g rocket (2 massive handfuls)
- 50 g toasted pine nuts
- 5 tbsp nutritional yeast
- 1 large garlic clove
- 200 g silken tofu
- 500 g uncooked pasta
- Juice of one lemon
- water for cooking pasta
- salt
Instructions
- Bring water for the pasta to a boil, be sure to add salt. Once ready add pasta.
- While pasta is cooking, in a food processor blend together the nutritional yeast, pine nuts and garlic. For a smoother sauce use a blender instead of a food processor.
- Next add the basil, rocket and lemon juice. Blend together.
- Now add the silken tofu, and again blend into a paste. Add around 1 to 1.5 tsp of salt and blend again.
- Once the pasta is cooked keep aside 5 to 6 ladles of pasta water and discard of the rest.
- In a bowl, mix together the hot pasta water and pesto paste. Once combined mix in the pasta.
- Add salt to taste and it's ready to eat.
