Vegan Pesto with Farfalle Pasta

Name: Vegan Pesto with Farfalle Pasta
Total time: 900 s
Yield: 2 servings
Cuisine: American
Ingredients: For Farfalle pasta-; 2 cups fresh basil, packed, stems removed, washed and dried; 6-8 grapes or cherry tomatoes cut in half; 2 cloves garlic, minced; 1/2 cup extra virgin olive oil; 1 tsp. lemon juice, preferably fresh squeezed; to taste Black pepper and salt

Coco @cook_18785378

Coimbatore,TAMILNADU

Vegan pesto is one of my favorite recipe. Pesto on pasta is fresh, flavorful, light and easy Italian classic, not to mention, quick without much preparation. You can serve this as a side or as a main meal.

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Ingredients

15minutes

2 servings

ForFarfalle pasta-
2 cupsfresh basil, packed, stems removed, washed and dried
6-8grapes or cherry tomatoes cut in half
2 clovesgarlic, minced
1/2 cup extra virgin olive oil
1 tsp.lemon juice, preferably fresh squeezed
to tasteBlack pepper and salt

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Steps

15minutes

1

For pesto- In a food processor, pulse the garlic, 2 Tbsp. pine nuts (set aside the rest to be used as a garnish), lemon juice, and basil leaves .
2

While the food processor is running, if possible, carefully and slowly drizzle in the olive oil. The goal here is to create a smooth emulsion. Occasionally, you might have to stop and scrape the sides of the bowl .
3

Season with salt and pepper.
4

If you are not going to use all of the pesto, then you can freeze it for up to 3 months in an airtight container.
5

For Pasta - Boil pasta with some salt, according to the cooking instructions.
6

Save 2 to 3 Tbsp. of water at the time of draining.
7

Toss pesto into the pasta along with the saved water, halved tomatoes and 1 tbsp. pine nuts (optional taste good).
8

Garnish with basil before serving.
9

NOTES
- Leftover pesto can be frozen. I like to use it as a spread on my toast - If you do not have access to pine nuts, you can always use walnuts or pistachios - Skip the nuts, to make _pistou_ instead.