Dairy-Free Pesto Pasta
Nutritional Information
A vibrant green pesto pasta made without parmesan, using walnuts for creaminess. 100% dairy-free.
This recipe is originally for 4 servings. How many are you cooking for today?
- 12 ozs pasta (any shape)
- 2 cups fresh basil leaves, packed
- 1/2 cup walnuts or pine nuts
- 1/3 cup olive oil
- 2 garlic cloves
Cook pasta in salted boiling water until al dente. Reserve 1/4 cup of pasta water before draining.
In a food processor, pulse basil, walnuts, and garlic until coarsely chopped.
With the processor running, slowly drizzle in the olive oil until a smooth paste forms. Season with salt and pepper.
Toss the warm pasta with the pesto, adding reserved pasta water a little at a time if needed to reach desired consistency.
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