Preparation
Bring salted water to a boil, add your pasta, and cook until al dente. Drain and hold hot.
While the pasta is cooking, combine all pesto ingredients in a blender or food processor and blend until creamy smooth (add additional oil if needed).
Note: (Taste pesto, some salt may be needed, depending on Vegan Cheese)
For service, add finished pesto with pasta and mix well to combine.
Serve with a sprinkle of fresh parsley or basil if desired.
Nutritional information
6 portions
Ingredients
Brown Rice Pasta (Fusilli) 2/3 Lbs.
Sundried Tomato Pesto:
Oil Packed Sun-Dried Tomatoes, Drained 1/2 Lbs. (drained weight)
Olive Oil 2 Cups (more if needed)
Basil Leaves, Fresh 3/4 Cups
Hemp Seed, Shelled 1/2 Cups
Red Star Nutritional Yeast, Flakes 1/2 Cups
Onion Powder 1/2 Tbs
Vegan Parmesan Cheese, Grated 1 + 1/2 oz
Garlic, Minced 1/2 Tbs
Black Pepper 1/3 tsp
