Vegan Pesto with Pine Nuts and fresh pasta
2 Cup Basil
1 Cup Arugula
1 Cup Spinach
About 2 cups of olive oil
½ Cup Pine Nuts
2 tbsp cider vinegar
2 tbsp nutritional yeast
Salt to taste
4 cups of pasta cooked al dente and cooled
Start with ½ cup of olive oil in blender with greens, begin slowly drizzling in olive oil until mixture begins to form a thick paste, do not add oil in too quickly or pesto will begin to break. Finish with apple cider vinegar, pine nuts, nutritional yeast and salt with blender running.
Toss pesto with cooked pasta, garnish with smashed pine nuts and basil leaves. When available, sliced heirloom tomatoes on top add an impressive finish.
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