Family Dinners: Basil Pesto Recipe

Vegan Basil Pesto Recipe

Today, I am thrilled to share with you a bonus post along with my husband's new website, Vegan Futura. As a family, we cook often and the subject of family recipes and our food legacy has come up recently. We have been thinking about the recipes that are specific to our family and those favorites that we enjoy cooking time and time again. Since A Day in the Life focuses on art, interiors, and California lifestyle, Ashish will simply drop-in with a healthy California vegan foodie post from time to time. I always jokingly say that I am a vegetarian foodie and despite being vegetarian, I still appreciate and enjoy delicious food!

Without further ado, I would like to introduce you to Ashish of Vegan Futura. Check out his first recipe below. 

Farfalle with Pesto

This is one of my favorite recipes when I find fresh organic basil at the farmers market. This is fresh, flavorful, light and easy Italian classic, not to mention quick without much preparation. You can serve this as a side or as a main meal.

INGREDIENTS

• Farfalle pasta
• 2 cups fresh basil, packed, stems removed, washed and dried
• 6 to 8 grape or cherry tomatoes cut in half
• 2 cloves garlic, minced
• 3 Tbsp. pine nuts, toasted
• 1⁄2 cup extra virgin olive oil
• 1 tsp. lemon juice, preferably fresh squeezed
• Black pepper and salt to taste

DIRECTIONS:
PESTO

1. In a food processor, pulse the garlic, 2 Tbsp. pine nuts (set aside the rest to be used as a garnish), lemon juice, and basil leaves
2. While the food processor is running, if possible, carefully and slowly drizzle in the olive oil. The goal here is to create a smooth emulsion. Occasionally, you might have to stop and scrape the sides of the bowl to mix
3. Season with salt and pepper
4. If you are not going to use all of the pesto, then you can freeze it for up to 3 months in an air tight container

PASTA

1. Boil pasta with some salt, according to the cooking instructions
2. Save 2 to 3 Tbsp. of water at the time of draining

SERVING

1. Toss pesto in to the pasta along with the saved water, halved tomatoes and 1 tbsp. pine nuts
2. Garnish with basil before serving

NOTES

• Leftover pesto can be frozen. I like to use it as a spread on my toast
• If you do not have access to pine nuts, you can always use walnuts or pistachios

Please visit my site for additional vegetarian friendly and vegan recipes!