Spring Pesto Pasta with Cherry Tomatoes

Pesto is so versatile and you can make it in so many different ways.

This recipe is specifically for Spring/Summer. It is light and it's vegan too.

Use the pesto on pasta or as a dip.

Wholemeal Pasta with Vegan Pesto Recipe

Prep: 10 mins

Cooking time: 10 mins

Servings: 2

Ingredients:

• 2 cups of fresh basil

• 2 cloves of garlic

• 1/2 tsp salt

• Half cup of walnuts

• 2 tbsp nutritional yeast

• Additional salt and pepper for seasoning

• 3 tbsp extra virgin olive oil

• 1 tbsp lemon juice (fresh is best)

• 1 cup cherry tomatoes

• Spaghetti 400g (enough to feed 4)

Instructions

1. Wash basil and remove any large stems.

2. Place all ingredients except the tomatoes & pasta in a food processor and blitz lightly. You may want to add another tbsp of olive oil or water to reach the consistency you like. For this recipe I did not blitz until smooth as I think a chunkier pesto works best at this time of year.

3. Boil the spaghetti to boil as per the instructions on the packaging.

4. While the pasta is cooking prepare the tomatoes. Simply cutting them into halves.

5. Drain your pasta and mix with the pesto first. You may want to add some more olive oil. Then add the tomatoes.

6. Serve immediately with salt pepper or parmesan if you tolerate dairy.