Vegan Basil Pesto Pasta
by
Diana Chan
INGREDIENTS - Vegan Basil Pesto
Makes 300g
1 large bunch of basil
1 cup of olive oil, extra for storing
1 clove of garlic, peeled
½ cup pine nuts
Salt to taste1 large bunch of basil
INGREDIENTS - Vegan Basil Pesto Pasta
Serves 2
3 tbsp of basil pesto
2 cloves of garlic, minced
½ long red chilli, finely sliced
Olive oil for cooking
½ packet of spaghetti (or any pasta of your choice)
Parmesan, grated to serve
METHOD - Vegan Basil Pesto
To make pesto, place the basil leaves into a blender jug along with the pine nuts and garlic. Drizzle over the olive oil and blend into a smooth paste.
To store, place the pesto into a sterilized jar and cover with a layer of olive oil. This helps the pesto last for longer.
NOTE:
Use the pesto to make different meals i.e. in a pasta, grilled with chicken or prawns and placed into a wrap, spread over bread and add cheese to make a toastie.
METHOD - Basil Pesto Pasta
Cook pasta according to packet instructions and drain.
Slowly sauté the garlic and chilli in Olive Oil.
Add the pesto and garlic to the cooked pasta and mix through.
Place into a bowl and grate over parmesan cheese liberally.