Gluten Free pasta with Vegan Basil and Cilantro Pesto, with a side of roasted baby broccoli and garlic. Served with your favorite salad!
Tip: You can make the pesto ahead of time to save you even more time when preparing dinner.
Pesto and Pasta Ingredients:
3 – 4 cups fairly packed fresh basil leaves
2 cups fairly packed fresh cilantro (if you don’t like cilantro you can use spinach)
1/3 cup pine nuts
4 cloves garlic (or more to taste)
Juice from 1 fresh lemon
1 teaspoon sea salt
1/2 cup olive oil
1/2 cup nutritional yeast
2 tablespoons water
1 package pasta of your choice
(I love the Organic, GF dry pasta by Tinkyada. Awesome texture, not mushy, tastes great. You can purchase it in New Leaf and Whole Foods Markets)
Preparation:
1. Follow package directions for cooking pasta.
2. Put all ingredients in a food processor blend til nuts are ground and texture is fairly smooth.
3. Put the pasta & 1/2 the pesto into a bowl & mix together.
4. Garnish with the fresh basil and cilantro and serve.
Roasted Baby Broccoli and Garlic (see picture!):
2 bunches of baby broccoli
12 Garlic cloves, halved
1-2 tablespoons Balsamic vinegar
1-2 tablespoons Olive oil
1/2 teaspoon Sea salt
Fresh ground pepper to taste
Preparation:
1. Clean broccoli and trip stems.
2. Place broccoli in a bowl, add remaining ingredients.
3. Toss to coat
4. Place broccoli & garlic on a parchment paper-covered baking sheet.
5. Roast at 425 degrees for 20 minutes until crisp tender.
Serve up the pesto pasta and broccoli with a salad and enjoy your nutrient-dense creation!
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