This vegan basil pesto pasta is so easy to make and an ideal meal to eat the night before a long run, ride or any endurance sport.
Our super-easy recipe celebrates the amazing herb, basil! Did you know that basil is a hero herb because it contains anti-inflammatory properties and vitamin A, which helps promote healthy eyesight and good skin? Traditionally basil-pesto pastas are made with loads of Parmesan cheese! But if you’re vegan or wanting a meal light on your tum, try this plant-based version instead! It’s the ideal carbo-loading recipe! Read more about carb-loading here!
Vegan Basil Pesto-Style Recipe
250g uncooked pasta of your choice
1⁄2 cup macadamia nuts, soaked in boiling water for 30 minutes
2 big handfuls fresh basil
1 clove garlic
¼ cup olive oil
Juice and zest of 1 lemon, plus zest for garnishing
Pinch nutritional yeast (optional)
- Cook the pasta according to package instructions, then drain, stir through a small amount of olive oil to avoid sticking and set aside.
- To make the pesto, place all the ingredients, plus salt, pepper, 1⁄4 cup olive oil and two tablespoons of water into a blender. Blitz until smooth. Add more olive oil or some of the remaining soaking liquid, as necessary, to loosen the pesto. You should end up with a bright-green pesto sauce.
- To complete the dish, stir the pesto into the pasta and serve!
Tip: Add a little extra yum factor by tossing toasted pine nuts at the end or add roasted tomatoes for a pop of colour and extra flavour!