Pesto Pasta with FreshTomatoes
This dairy-free plant-based pesto is always a big hit and perfect served with pasta and fresh tomatoes for a fresh and healthy salad. I love to use a whole grain pasta, such as garbanzo, brown rice or whole wheat, to boost the nutritional profile even more.
Servings Prep Time
3-4people 10minutes
Cook Time
10 minutes
Servings Prep Time
3-4people 10minutes
Cook Time
10 minutes
Ingredients
For Everything but the Pesto
For the pesto
Instructions
  1. Boil a large pot of water and then cook the pasta according to package instructions.
  2. While the pasta is cooking, in a blender or food processor, blend basil (except for a few leaves set aside for garnish), garlic, walnuts, miso, lemon juice, water, salt and pepper until well combined.
  3. Once pasta is cooked, drain in a colander and return to the cooking pot or a large serving bowl.
  4. Toss in the pesto and cherry tomatoes.
  5. Serve garnished with basil, cut into thin ribbons and a sprinkle of Beantown Kitchen’s cashew parmesan, if desired.
Recipe Notes

This pesto is also amazing spread on crackers or toast with a plant-based cheese such as Miyoko’s Smoked Farmhouse or Kite Hill Ricotta, cherry tomatoes and a drizzle of balsamic vinegar.