Try this recipe for vegan pesto pasta, made with homemade basil pesto. It can be ready in just 15 minutes, even if you prepare all the ingredients from scratch. Serve it with cherry tomatoes and garnish it with vegan parmesan or nutritional yeast for extra flavor.
Wash basil leaves. Peel garlic. Measure the other ingredients.
Take a food processor and add all ingredients. Stop and scrape the sides from time to time. Blend until you get a thick, stiff paste-like consistency with a little chunkiness.
If you want to make it for 2 servings (approx. 4 Tbsp pesto), we recommend using the immersion blender with a narrow but tall container.
Making pesto pasta
Take a skillet or frying pan and heat it on low/medium heat.
Add the cooked and drained pasta.
Add the pesto on top with a bit of pasta cooking water. Mix while you warm them up on medium heat.
At first, it may seem that the pesto is too thin because of the cooking water, but as the dissolved starch in the cooking water is activated, it coats the pasta nicely and evenly. If you don't add the cooking water, you will start to cook the pesto, essentially.