I WROTE A COOKBOOK! Let’s Make Lemon Pesto Pasta

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Sunflower seeds are more affordable while still providing a nutty flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

Boil a pot of water.

Add brown rice spaghetti to the boiling water.

In a food processor, combine walnuts, 2 garlic cloves, a whole bunch of basil, nutritional yeast, lemon juice, salt, and black pepper.

Blend until combined, then stream in olive oil while blending until smooth.

For the walnut crumbs, rinse the food processor and add walnuts, parsley, another garlic clove, and salt.

Pulse until everything is in super tiny pieces, resembling breadcrumbs.

In a separate pan, add chopped shallot and garlic, cooking until golden.

Season with salt and black pepper, then add vegetable broth and coconut milk, bringing to a simmer.

Reserve a little pasta water before draining the spaghetti.

Mix the drained spaghetti into the sauce, then add the pesto, stirring to combine.

Add reserved pasta water as needed to adjust the sauce consistency.

Plate the pasta and top with walnut crumbs.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens