I recently bought these black bean noodles and decided they were in need of some pesto.
you would too, right?
after laying out the ingredients I realized I was lacking some parmesan cheese. Obviously it was too late to turn back (the heart wants what it wants) so I replaced that cheese with nutritional yeast and lemme tell ya, I am NEVER going back. The absence of the cheese was that it allowed all those other fresh flavours to burst through – the zesty lemon, the nutty pine nuts, the fragrant basil, the spicy kick from my best olive oil…..
OK my mouth is watering
Lets get to the recipe.
pine nuts, getting toasty
Is there ANYTHING that smells better than fresh basil? I doubt it. DM me if you figure something out
take me back to this moment please.
Somebody pass me a straw.
- 1-2 cloves garlic (depending on how garlicky you like it)
- 1 bunch fresh basil leaves, removed from the stems
- 1/2 cup pine nuts
- Juice from 1 lemon
- sea salt
- cracked black pepper
- 1/2 cup cold-pressed extra virgin olive oil
- OPTIONAL: 2 tbsp nutritional yeast
- Heat a small pan over medium-low heat and dry-toast the pine nuts. Shake periodically to keep them toasting evenly. Once they start to turn golden and fragrant, remove from heat.
- In a food processor, add the garlic and lemon juice and pulse until chopped. Add the basil along with the pine nuts and pulse twice. Continue to pulse while drizzling in the olive oil and everything is chopped.
- Transfer to bowl and season with salt and pepper to taste. Stir in nutritional yeast if using. Enjoy!