Homemade Pesto Pasta Salad

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Homemade Pesto Pasta Salad

 

 

1 bunch basil leaves, picked

8 tsp pine nuts, toasted

2 cloves garlic, chopped

8 tsp finely vegan Parmesan cheese -OR- nutritional yeast flakes

(optional)

1/4 cup extra virgin olive oil

500 g (17 1/2 oz) GF spiral pasta

250 g (9 oz) grape -OR- cherry tomatoes

salt and freshly ground pepper, to taste

 

 

1. Place the basil, pine nuts, garlic and Parmesan into a food

processor. Process until well chopped.

 

2. With the motor running, add the oil in a slow, steady stream.

 

3. Season with salt and freshly ground black pepper.

 

4. Cook the pasta in a large pan of boiling water until al dente.

Drain into a large colander and rinse under cold running water to

cool. Drain well and place into a large bowl.

 

5. Add the pesto to the pasta, and turn to coat the pasta.

 

6. Add the tomatoes and toss to combine. Serve at room temperature.

 

 

 

TIP: To save time, could make the pesto up to one day in advance.

Transfer pesto to a bowl and cover surface with a thin layer of oil.

Cover with plastic wrap and refrigerate until needed.

 

 

 

Serves 8.