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Prep
5m
Cook
10m
Total
15m
Prep
5m
Cook
10m
Total
15m
Ingredients
Method
Nutrition
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Step 1
Bring a large pot of salted water to the boil and cook the pasta according to the packet instructions until al dente. Reserve a little pasta water, then drain.
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For
2
M
I
60
g
Fresh basil
2
tbsp
Extra virgin olive oil
1/4
cup
Pine nuts
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Per Serving
Calories
672kcal
Fat
30g
Saturates
4g
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Anders H
8 days ago
I didn’t have everything at home so I altered the recipe a bit. I used sunflower seeds instead of pine nuts and lime instead of lemon. It still tasted really good though.
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Dan & Jess
8 days ago
Great to hear that Anders! It's a pretty versatile one, I'd love to try it with sunflower seeds actually, that sounds like a fab idea! ~Jess 💚
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A
Adel P
a year ago
I've always tried adding silken tofu to my pesto recipes, but haven't yet been able to do it without watering down the taste of the pesto. This recipe came almost perfecty close to leaving the strength of the pesto unchanged whilst adding a rich creaminess! I think I personally will add more like half a cup of pine nuts and a few extra cloves of garlic next time, but I'll definitely make it again - so good even my non-vegan mum admitted the sauce was delicious!
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Dan & Jess
a year ago
Hey Adel, this is so amazing to hear! I like your suggestions - more garlic is always a good idea! ~Jess 😍💕
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