Vegan Pesto Fettuccine
Author: 
Recipe type: Vegetarian, Vegan
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • ⅓ c. pine nuts
  • 2 c, fresh basil leaves, packed
  • 3 garlic cloves
  • Juice of ½ lemon
  • 1 tsp. salt
  • ⅔ c. extra virgin olive oil
  • ½ c. nutritional yeast
  • 4 servings fresh or dry fettuccine
  • 2 handfuls cherry tomatoes
Instructions
  1. Toast pine nuts in skillet on medium heat until slightly brown and fragrant (around 5 minutes). Allow to cool.
  2. Meanwhile, cook pasta according to directions on package.
  3. In your food processor, add in the pine nuts, basil, garlic, lemon juice, and salt until a paste consistency is formed.
  4. With the food processor running, slowly add in the olive oil until creamy.
  5. Add in nutritional yeast and pulse until incorporated.
  6. On medium heat, add in half of the pesto mixture into a large skillet, and store the other half in an airtight jar or container in the fridge for up to a week (read post for tips and usage suggestions).
  7. Add in 2 handfuls of cherry tomatoes and cook until they start to swell and pop.
  8. Add in pasta and toss to combine. Serve.
Recipe by Radiant Rachels at https://radiantrachels.com/vegan-pesto-fettuccine/