Description
This vegan Pistachio Pesto Pasta is so easy to make, healthy and packed with fresh flavors!
Ingredients
- 8 ounces, weight Pasta (gluten Free, If Desired)
- 2 cups Fresh Baby Spinach, Packed
- ½ cups Shelled Pistachios, Roasted And Unsalted
- 2 cups Fresh Basil Leaves, Packed
- 2 cloves Garlic, Minced
- ¼ cups Extra Virgin Olive Oil
- 1 Tablespoon White Wine Vinegar
- 1 Tablespoon Fresh Lemon Juice
- ½ teaspoons Ground Sea Salt
- ¼ teaspoons Freshly Ground Black Pepper
Preparation
Boil pasta according to package directions. Drain and set aside.
In a food processor or high powered blender, add remaining ingredients. Blend until chopped and thoroughly combined. Mix pesto with the hot pasta and stir to combine.
Will last in the fridge 3–4 days.
