A super tasty plant-based pesto served on Italian pasta, made creamy and zesty. This pesto avoids cheese but still delivers excellent flavor, with fresh basil, nuts, garlic, lemon juice, and olive oil.
1: Prepare the plant-based pesto by combining fresh basil, toasted pine nuts, walnuts, garlic, lemon juice, olive oil, salt, pepper, nutritional yeast, and a bit of pasta water in a blender.
2: Blend until smooth and creamy.
3: Boil the trofie casarecce pasta according to package instructions until al dente.
4: Drain the pasta and reserve some pasta water.
5: Mix the cooked pasta with the pesto, adding reserved pasta water as needed to loosen the sauce.
6: Garnish with fresh tomato, a basil leaf, a drizzle of olive oil, and grated parmesan cheese.
