Buckwheat Spaghetti with Homemade Dairy Free Pesto (no garlic)

I SERVING

INGREDIENTS:

• 80G BUCKWHEAT SPAGHETTI

• 40G PINE NUTS

• 40G NUTRITIONAL YEAST (IN PLACE OF PARMESAN CHEESE) TO TASTE

• 70G BASIL, BIG STALKS REMOVED

• 150ML EXTRA VIRGIN OLIVE OIL

• PINCH OF SALT AND PEPPER

DIRECTIONS:

1. Bring a large saucepan of water to the boil. Add spaghetti and follow package instructions for cooking time.

2. In the meantime, place the pine nuts, nutritional yeast and basil together with Extra Virgin Olive Oil in a food processor with a pinch of salt and pepper and blitz until smooth.

3. When spaghetti is ready, mix it together with the pesto sauce and add a basil leaf to garnish, if you like.

Tip: You can use any nut that you prefer ( e.g. I love cashew nuts) and have the spaghetti with pesto accompanied by a Tuna steak grilled and a mixed salad to get your meal balanced.

Here you go!

Enjoy!