Jenny Pesto

This pesto is **chefs hand emoji** belissimo

Jenny Pesto

Makes 4 Servings

Cook Time: 20-30 mins

Ingredients:

– 4 servings of desired pasta (or less and have leftover pesto)

(I used chickpea pasta, but see notes below for other noods!)

– 1/3 cupped chopped cashews, walnuts, or almonds – preferably soaked overnight or at least half the day if cooking at night*

– 3 cloves of garlic

– 2 cups packed basil (approximately 5 ounces) plus extra for garnish

– 1/2 tbs lemon juice

– 1/3 cup olive oil

– 1 tsp salt

–1 tbs nutritional yeast (a delicious vegan substitute for Parmesan cheese)

*soaked nuts = creamier pesto; cashews > walnuts > almonds imo

Directions:

– Cook noods according to packaging instructions and set aside

– place garlic and (soaked) nuts in food processor or blender and run until finely chopped

–add basil and run until finely chopped

–While the machine is on, add lemon juice, olive oil, salt, and nutritional yeast and keep running until you reach your desired consistency*

– Get those noods in a bowl where they belong, add pesto as desired, top with a boozhy basil garnish and enjoy!

*I love a creamy pureed pesto, but you'll always still have bits of basil! No worries, just check your teeth before you go out :) (also wear a mask)

#sendnoods

Sup lil mamma (mia)??

Finally, we are traveling to another cuisine continent; time for some Hot Italian noods!

This pesto literally takes two seconds (plus a night of nut soaking) to just throw together in a blender and it is so fricking good.

When soaked nuts are involved, you know you're gonna have a good time 8)

But on that note, if you don't have the time, patience, or desire, or if you just forget, I've made this recipe a million times without soaking the nuts and it is still deliciouso. So dw.

My fav noods to use with this recipe are (in no specific order):

a) chickpea pasta

If you are not on the chickpea pasta train, BUY YOUR TICKET. It is

i) so allergen-friendly

ii) so paleo

iii) SO GOOD!!

I haven't eaten gluten-full pasta in a really long time, so I can't compare it to your average box of Barilla, but chickpea pasta tastes almost exactly like – if not better – than other grain-based gluten-free pastas, minus carbs plus protein!