I love pesto, LOVE pesto, but I’m not a huge fan of the oil and dairy in most pesto recipes. This pesto is seriously decadent and delicious, it tastes much naughtier than it actually is. It’s a perfect recipe for a Spring dinner.
2 cups fresh basil
1/4 cup pine nuts
2 tablespoons nutritional yeast (a vegetarian B12 supplement)
1-2 garlic cloves
1 tablespoon of veggie stock
zest and juice of 1 lemon
brown rice pasta, any shape (I think penne works best)
1 pound of green beans, cut into inch pieces ( You could also use asparagus spears or get cray-cray and use both!!!)
For the pesto mix basil, pine nuts, nutritional yeast, garlic, veggie stock, and lemon juice/zest to a food processor and pulse until smooth. Cook pasta via box instructions making sure not to over cook, no one likes gummy pasta, NO ONE, I tell you... Add the green beans to the pasta when it has 4-5 minutes left to cook. Strain and toss with the pesto!!