Vegan Pesto with Farfalle Pasta

Simple, flavorful, classic Italian sauce with farfalle pasta

Yield: 3 to 4 people

Prep Time: 15 minutes

Cook Time: 15 minutes

Vegan Basil Pesto with Farfalle Pesto

Vegan pesto is one of my favorite recipes when I find fresh organic basil at the farmers market. Pesto on pasta is fresh, flavorful, light and easy Italian classic, not to mention, quick without much preparation. You can serve this as a side or as a main meal.

Ingredients

  • Farfalle pasta
  • 2 cups fresh basil, packed, stems removed, washed and dried
  • 6 to 8 grape or cherry tomatoes cut in half
  • 2 cloves garlic, minced
  • 3 Tbsp. pine nuts, toasted
  • 12 cup extra virgin olive oil
  • 1 tsp. lemon juice, preferably fresh squeezed
  • Black pepper and salt to taste

Directions

Pesto

  1. In a food processor, pulse the garlic, 2 Tbsp. pine nuts (set aside the rest to be used as a garnish), lemon juice, and basil leaves
  2. While the food processor is running, if possible, carefully and slowly drizzle in the olive oil. The goal here is to create a smooth emulsion. Occasionally, you might have to stop and scrape the sides of the bowl
  3. Season with salt and pepper
  4. If you are not going to use all of the pesto, then you can freeze it for up to 3 months in an air tight container

Pasta

  1. Boil pasta with some salt, according to the cooking instructions
  2. Save 2 to 3 Tbsp. of water at the time of draining

Serving

  1. Toss pesto in to the pasta along with the saved water, halved tomatoes and 1 tbsp. pine nuts
  2. Garnish with basil before serving

Notes

  • Leftover pesto can be frozen. I like to use it as a spread on my toast
  • If you do not have access to pine nuts, you can always use walnuts or pistachios
  • Skip the nuts, to make french pistou instead ;)