Vegan Pesto Pasta

Step 1 of 5

Starting off by cutting Sustenir Malaysia Kinky Kale into chunks followed by removing stems from basil leaves and setting aside. Peel the skin of 3-4 cloves of garlic.

Step 2 of 5

In the meantime, roast the pine nuts in the oven by spreading on a baking sheet at 150°C for 10-15 minutes until it turns golden brown.

Step 3 of 5

Next, place all the pesto ingredients including ½ cup of nutritional yeast, into a food processor or blender. Add 2 tablespoons of lemon juice into the pesto or adjust the amount to your taste. Process or blend until small chunks and then start trickling in olive oil while the motor is going.

Step 4 of 5

Boil a large pot of water to boiling point, and cook 1 packet of Barilla spaghetti until al dente.

Step 5 of 5

Finally, transfer the spaghetti into a serving bowl and mix the pesto sauce until all is well coated.

Tip

Add pasta water for a silky finish!

Tips

You can store leftover pesto sauce in the fridge for future use.