No-Cheese Pesto over Gluten-free Spaghetti

By
KACHEN
-
0
118

No-Cheese Pesto over Gluten-free Spaghetti

Print
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 2 voted )

Ingredients

  • 360 g gluten-free spaghetti  (80 g/serving) 
  • 2 bunches of fresh basil (40 g) 
  • 60 g cashew nuts 
  • 60 g pine nuts 
  • 8 tbsp olive oil 
  • 2 tbsp lemon juice 
  • 1/4 tsp garlic powder 
  • 1 generous pinch of coarse sea salt 
  • 4 – 6 tbsp nutritional yeast (optional) 

Instructions

  1. Cook the pasta according to package directions. 
  2. Wash the basil. 
  3. Add the cashews and pine nuts to a small blender or food processor. Blend until finely ground. 
  4. Add in the basil, olive oil, lemon juice, garlic powder, a generous pinch of salt and nutritional yeast (optional). Blend for 30 seconds until combined. 
  5. Drain the pasta and serve
    with the pesto and some fresh basil leaves. 

Recipe & Photo: Eloïse Jennes