Buckwheat Spaghetti with Homemade Dairy Free Pesto (no garlic)
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
Bring a large saucepan of water to the boil. Add spaghetti and follow package instructions for cooking time.
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.
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!