I absolutely love the taste of freshly made pesto sauce. For this healthier recipe I prefer a very small diameter pasta made with a mix of ancient grains. The almond milk adds a "creamy" aspect. Remember to add the virgin olive oil after the pesto ingredients have all been blended, as some believe that blending the olive oil releases a bitter taste.
- 8 oz of pasta, small diameter mix of ancient grains (or 12 ounces if you like a drier pasta)
- 4 ounces basil leaves, rinsed
- ¼ cup pine nuts
- ¼ cup raw cashews
- 1 Tbsp nutritional yeast
- 1 tsp mock-chicken seasoning
- 1 tsp minced garlic
- ½ tsp salt
- ½ tsp black pepper
- ½ cup almond milk
- 2 Tbsp virgin olive oil to add after blending
Cook pasta according to package directions.
Place all ingredients for pesto sauce (except for the olive oil) in a blender. Put basil leaves nearest the cutting blades and all other ingredients on top of the leaves.
Blend well until smooth. Pour into a saucepan and place over very low heat. Add another tablespoon of almond milk and swish around blender to get as much of the pesto out as possible. Stir in olive oil.
Add drained pasta and stir carefully to make sure the creamy pesto coats the pasta and is all absorbed.
Divide into four portions (depending on desired portion size) and mount onto dinner plates.