INGREDIENTS
- 1 package Taste Republic Chickpea Linguini, Cauliflower Linguini, or Fusilli
- 2 cloves garlic, smashed
- 1 1/2 cups basil leaves
- 1/2 ripe avocado
- 1/4 cup nutritional yeast
- 1/2 cup toasted walnuts
- 4 tablespoons toasted pine nuts
- Juice of 1/2 lemon
- 1/2 cup olive oil, plus more as needed
- Salt and black pepper, to taste
DIRECTIONS
- Cook pasta according to package instructions. Drain and set aside.
- Lightly toast the walnuts in a large pan over medium heat, stirring frequently to prevent burning. Remove from heat and repeat with the pine nuts.
- Reserve some pine nuts for topping. Add the remaining pine nuts, walnuts, garlic, basil, avocado, nutritional yeast, lemon juice, and olive oil to a high-powered blender.
- Blend until smooth and fully combined, adding additional olive oil as needed. Season with salt and black pepper to taste.
- Toss the cooked pasta with the pesto. Top with reserved pine nuts and additional chopped basil. Enjoy!
Recipe via Elizabeth Gerson / @healthylizard
