Low Iodine Vegan Pesto alla Trapanese
Total time32 min
Prep time20 min
Cook time12 min
4.5(19)
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Learn more āIngredients
4 servings
For the pesto
- Ā½ 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
- Ā½ tsp red pepper flakes
- Ā½ tsp fine sea salt, plus more to taste
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - ā cup extra-virgin olive oil
For the pasta
- 1 lb dry spaghetti or busiate
- 1 tbsp fine sea saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
- Ā½ 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)
Can be omittedvegan parmesan
Instructions
- 1
Toast the almonds in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 4ā5 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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