Vegan Pesto

In a pot we cook the pasta and we reserve some pasta water (approx. 50ml).

Simultaneously, in a blender we add the 100g basil (washed and without its stems), 4 tbsp nutritional yeast, 3 tbsp pine nuts and the juice from 1 lemon. If you’re not a huge fan of lemon, then add juice from ½ lemon.

Lastly, add olive oil, pasta water and salt and blend well until smooth.

Once the pasta is cooked and drained, place it back into the pot and add some olive oil to refrain pasta from sticking.

Then add the pesto and mix well.