Today, we are going to make a homemade vegan pesto (because many pesto sauces contain cheese).
You can put pesto on top of pretty much anything and it will taste better.
Pasta is of course a great option! Especially when you toss some fresh veggies into the dish!
You can serve this either hot or cold. Check out the full recipe and video below!
Cook and Prep Time: 45 minutes
Serves: 3-4
You Need
- 1 large can Cannellini Beans, rinsed and drained
- 1 ½ cups Cherry Tomatoes, halved
- 5-6 cloves Garlic, minced
- 1 Yellow Onion, Diced
- 1 bunch Carrots, chopped
- 16 oz. Chickpea Pasta
- Olive Oil
- Salt, to taste
- Black Pepper, to taste
For the sauce:
- 3 cups Basil, stems removed and roughly chopped
- 2 handfuls Pine Nuts, Almonds, or Walnuts
- ½ Lemon, juiced
- ½ cup Olive Oil
- 3 cloves Garlic
- Salt, to taste
- Black Pepper, to taste
- 1 tbsp. Red Pepper Flakes (Optional)
DIRECTIONS
- Rinse and chop the produce accordingly. Cook your pasta according to package instructions. Then, set aside until Step 5.
- Make the pesto. Place the pine nuts onto a dry pan set to medium heat for 3 minutes or until browned, stirring frequently to avoid burning. Add them to a food processor, along with the basil, olive oil, garlic cloves, lemon juice, salt, black pepper, red pepper flakes. Blend until smooth and set aside until ready to use.
- Set a large pan to medium-high heat, and add 1 tbsp. olive oil. Once hot, add carrots and onions. Cook for 4-5 minutes, until onion is translucent. Then, add garlic, cooking until fragrant, about 1 more minute.
- Add cannellini beans, and toss to combine. Cook for 2-3 minutes, until beans are tender. Add 2-3 tbsp. pesto, and toss to combine, off heat. Season with salt and pepper as needed.
- In a large mixing bowl, add pasta, bean-carrot mixture, and pesto, reserving 2 tbsp. pesto for garnish. Toss to combine. Add in cherry tomatoes, and toss again.
- Distribute pasta among bowls. Garnish with a dollop of pesto. Enjoy!