Lactose Free Vegan Pesto alla Trapanese

Total time32 min

Prep time20 min

Cook time12 min

4.5

(19)

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Ingredients

4 servings

For the pesto

½ cup raw almonds, blanched
1 lb ripe cherry tomatoes or small plum tomatoes
2 cloves garlic, peeled
1 cup fresh basil leaves, loosely packed
3 tbsp nutritional yeast
½ tsp red pepper flakes
½ tsp fine sea salt, plus more to taste
⅓ cup extra-virgin olive oil

For the pasta

1 lb dry spaghetti or busiate
1 tbsp fine sea salt
½ cup pasta cooking water, reserved

For serving

extra-virgin olive oil, for drizzling (optional)
fresh basil leaves, for serving (optional)
vegan parmesan, for serving (optional)

Instructions

1
Toast the almonds in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 4–5 minutes. Transfer to a plate and let cool for 5 minutes.
2
Bring a large pot of water to a boil and stir in 1 tbsp fine sea salt.

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