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77% would make again

Vegan Pesto Pasta

by Camille Bergerson

Ingredients

for 8 servings

  • 1 cup (25 g) fresh basil, packed
  • 1 cup (25 g) fresh arugula, packed
  • ½ lemon lemon juice
  • ⅓ cup (80 mL) olive oil
  • ½ cup (120 mL) water
  • 2 cloves garlic, peeled
  • 1 teaspoon pepper
  • 2 teaspoons kosher salt
  • 1 ¼ cups (125 g) almond meal
  • 1 lb (455 g) vegan spaghetti
  • ⅓ cup (80 mL) pasta water, if you're using this as a dip, omit the pasta water

Preparation

  1. Combine basil, arugula, lemon juice, water, and olive oil to a blender and blend for 5-10 seconds.
  2. Add garlic, salt, pepper, and almond meal to the blender and blend until completely incorporated.
  3. Boil salted water and cook spaghetti according to packaging instructions.
  4. When draining the pasta, reserve ⅓ to 1 cup (80 to 235 ml) of water.
  5. Once drained, return the pasta to the pot, and stir in the pesto, adding reserved pasta water until the sauce reaches desired consistency.
  6. Enjoy!
 

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