Easy Go-to Creamy Vegan Pesto
This Easy Go-to Creamy Vegan Pesto is delicious, creamy and so easy to make! So comforting and decadent. Kind of like a cross between alfredo and pesto!
PREP TIME
COOK TIME
TOTAL TIME
INGREDIENTS
- ½ cup pine nuts (or cashews / walnuts would work perfect!)
- 1/4 cup nutritional yeast
- 2 garlic cloves, finely chopped
- 4 cups fresh basil (about 2 large bunches)
- 1/2 cup (good quality) extra-virgin oliveoil
- 1 tsp salt
- 1 cup oat milk or any plant milk
- Pasta noodles of choice
EQUIPMENT
Instructions
vIDEO INSTRUCTIONS
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at fuelednaturally@gmail.com.
- Get pasta cooking. I used bucatini but use whatever pasta noodles you want!
- Place pine nuts (or nuts of choice), nutritional yeast and garlic to food processor and pulse until finely ground, about 1 minute in food processor. Add basil and place the top back on. With the motor running, add oil in a slow and steady stream until pesto is mostly smooth, with just a few flecks of green, about 1 minute. Season with salt.
- In a large pan over medium heat spoon in pesto then pour in plant milk, mix the two to combine. simmer for 3 minutes then add cooked pasta. Mix in to make sure pasta is coated with sauce. Serve hot with chili pepper flakes, pepper, nutritional yeast and enjoy!
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.
