INGREDIENTS
1 pack of Angel Hair pasta
1/4 cup pine nuts
1/4 cup roast almonds
3 cloves garlic
1 packed cup baby kale
1 packed cup fresh basil
2.5 tbsp nutritional yeast
1 tbsp lemon juice
Zest of a lemon
1/3 cup extra virgin olive oil
Sea salt & freshly ground black pepper
DIRECTIONS
Bring a large pot of salted water to the boil and cook your pasta according to packet instructions.
Once cooked, drain and set aside. Set aside 1 cup of the pasta water.1 packed cup rocket
Combine pine nuts, almonds, garlic, baby spinach, basil, nutritional yeast, lemon juice and lemon zest into a blender or food processor. Pulse until you reach the consistency that you like (i.e. smooth or chunky). On low, begin to slowly pour in your olive oil and process until well combined.
Taste the pesto and season with sea salt and pepper. Transfer into the pot along with the cooked pasta and mix well. Add in a splash of pasta water as needed to make a silky sauce.
Serve immediately with fresh basil.
Photo and recipe credit to Cherie Tu
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