Pesto Pasta (vegan!)

1. Cook the Pasta: Boil water in a large pot. Add a pinch of salt and cook the pasta according to the package instructions (usually about 8-10 minutes). Drain and set aside, reserving a little pasta water for later if needed.
2. Make the Pesto (if homemade): In a food processor, combine the basil, garlic, pine nuts, salt, olive oil, lemon juice, and nutritional yeast (if using). Pulse until smooth. Add a little more olive oil if the pesto is too thick. Taste and adjust seasonings as needed.
3. Combine: In a large bowl, toss the cooked pasta with the pesto. Add a little reserved pasta water if you want a creamier consistency.
4. Serve: Serve immediately, optionally topped with more vegan parmesan or extra basil for garnish.

Notes:

Reserve ¼ cup of pasta cooking water before draining. Adding a splash to the pesto-coated pasta loosens the sauce and helps it cling evenly to each piece.

Pesto turns brown quickly when it oxidizes. Toss the pasta immediately after draining and avoid making the pesto too far in advance.

Tips:

Use a light hand when blending the pesto — over-blending creates a warm, dull sauce. Pulse rather than run continuously for a brighter color and fresher flavor.

Storage:

Store leftovers in the refrigerator for up to 3 days. The pasta may absorb the pesto overnight — add a splash of water or olive oil and toss before serving cold or warm.

Swaps:

Basil can be swapped for arugula, spinach, or kale for different pesto variations. Pine nuts can be replaced with walnuts or cashews.