Ingredients
Equipment
Method
Lemon Pesto Sauce Instruction
- Add pine nuts to the food processor and pulse 3-5 times to break down the nuts to fine pieces.
- Add the basil and arugula and pulse again to break down the leafy greens.
- Add the tahini, miso, apple cider vinegar, lemon juice, and red pepper flakes. Blend on medium speed until smooth and creamy.Make sure to scrape down the sides as necessary.
- If need be, add additional water or lemon juice, using 1 tablespoon at a time, until the lemon pesto is smooth and creamy and forms a thick paste.
Pasta Instructions
- Fill a large pot with filtered water and set it on the stove on high heat until the water comes to a rapid boil.
- Add the pasta and let the water return to a boil.
- Set the pot on medium heat and cook uncovered, stirring occasionally for approximately 10 minutes, or until the pasta is al dente - just tender.
- Next, drain the pasta into a colander, rinse if desired, and drain well.
Putting It All Together
- Add 1 large dollop, approximately 1/2 cup, of lemon pesto to the bottom of the large pot.
- Once the pasta has been drained, pour it back into the pot.
- Add another large dollop of lemon pesto to the top of the pasta, and stir until all of the lemon pesto sauce is combined and coated evenly onto the pasta.
- Next, season according to your taste. Add nutritional yeast, vegan parmesan cheese, additional lemon juice if you like your pasta super tangy, and salt and pepper to taste.
- Stir everything to combine and serve.
- ENJOY!
Nutrition
Notes
- When you are blending the lemon pesto, if you do not feel like it is creamy enough feel free to add, 1 tablespoon at a time. either water or lemon juice if you want that super tangy lemony flavor.
- Most of the time I end up adding approximately 1-2 tablespoons more but it all depends on the basil and arugula ratio as well as your taste preference.
- Feel free to use whole wheat pasta or gluten-free pasta if you desire.
- The pine nuts are optional but if you do not have a nut allergy, I highly recommend you use them, as they give the sauce a little deeper and rich nutty flavor.
- You can also use walnuts in place of pine nuts if you wish.
- Meyer lemons have amazing juice and flavor. If you can find them I would say go for it! They are slightly more expensive than regular lemons but well worth it. Especially for this lemon pesto sauce.
- Lemon zest is a great addition to the lemon pesto sauce if you desire.
- This recipe is made oil-free but if you wish, you can always use a touch of extra-virgin olive oil to smooth out this fresh basil pesto and pasta dish.
- Nutritional yeast works beautifully in this pasta dish as a cheesy substitute that has plenty of B vitamins. Whenever I am looking for a bit of a cheesy flavor, I grab the nutritional yeast.
- If you do not use all of the homemade pesto, feel free to store it in the fridge in an airtight container.
- The lemony pesto will last in the fridge for approximately 6-7 days.
- For longer storage, think about making this zesty lemon pesto recipe, scooping the pesto into ice cube trays, and then placing it in the freezer. This is a great way to separate the pesto so you can make smaller portions down the road.