Vino Italiano Vegan

vino italiano | vegan recipe

pesto fiorelli

serves 2 people | takes 15 minutes

ingredients

250 g fiorelli pasta (or other pasta you have at hand)

2 cups packed fresh basil

3 Tbsp pine nuts

3 large cloves garlic

Half a lemon

3 tbsp nutritional yeast (can sub for parmesan if not vegan)

Pinch of sea salt

3 tbsp extra virgin olive oil

method

Bring a large pot of water to a boil. Add a generous amount of salt to the water - the water should taste like the sea

Place pasta in boiling water and cook until al dente

While pasta is cooking, remove large stems of the basil and peel garlic cloves

Add the basil, nuts, garlic, lemon juice, nutritional yeast, and sea salt and blend/mix on high in a food processor or small blender until a loose paste forms

Add olive oil a little at a time (streaming in while the machine is on if possible) and scrape down sides as needed. Then add 1 tbsp of water slowly (more if needed) until the desired consistency is reached – a thick but pourable sauce

Taste and adjust flavor as needed, adding more nutritional yeast for cheesy flavor, salt for overall flavor, nuts for nuttiness, garlic for bite / zing, or lemon juice for acidity

Pour desired amount of pesto over your cooked pasta

Enjoy with a glass (or two) of savōr vino italiano.