Quick Dairy-Free, Nut-Free Pesto Recipe | #COOKING | TODAY Originals

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: parmesan-style seasoning

Brewer's yeast is a good source of B vitamins.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Start by peeling the leaves off the basil stems and toss them into the blender.

Smash four cloves of garlic with the flat side of a knife to remove the peel easily.

Juice a lemon, catching the seeds with your hand to prevent bitterness in the pesto.

Season the mixture with salt, black pepper, chili flakes, and oregano to taste.

Add a splash of olive oil to the blender without measuring.

Pour in a little water to help the ingredients blend smoothly.

Blend the mixture until combined and creamy.

Boil salt water in a pot and add chickpea pasta, cooking until al dente, about 7-8 minutes.

Heat a pan for about a minute before adding extra virgin olive oil.

Add tomatoes to the heated pan and season with salt, pepper, and chili flakes, cooking until blistered.

Once the pasta is cooked, reserve some pasta water and drain the rest.

Combine the pesto and blistered tomatoes with the pasta, mixing thoroughly.

Top the pasta with additional tomatoes, nutritional yeast, and almond milk ricotta for garnish.

Finish with a sprinkle of flake sea salt before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary