Pâtes au pesto rouge

Ingrédients

• 350 g dry pasta of choice (I used fusilli)
• Salt and pepper (to taste)
• Vegan cheese for topping (optional)
• Basil for topping (optional)
• 1/2 cup around 180g sundried tomatoes in oil
• 3 garlic cloves
• 2 tbsp pine nuts
• 1/2 tbsp nutritional yeast (optional but highly recommended)
• 1/4 tbsp or tbsp olive oil (add more as needed)
• 10-12 fresh sweet basil leaves OR
• 1 tbsp dried basil
• 1/4 tsp salt (or to taste)

Préparation

1. 1

   In a food processor, add all the red pesto ingredients. Process until well combined. You can opt to make yours really smooth but I like mine with a little chunks of sun-dried tomatoes.

2. 2

   Cook pasta until al dente.

3. 3

   Heat a pan. Add in the red pesto. Leave for 2-3 minutes before adding the al dente pasta. Mix well and cook for a few more minutes. Feel free to season with more salt and pepper if needed. Enjoy while hot and top with some basil & vegan cheese, if desired!

4. 4

   You can store the red pesto in an air-tight container in the refrigerator for up to 1 week.