"To prepare the basil pesto, place 4 cups packed basil leaves, 1 cup extra virgin olive oil, 1/2 cup sliced or slivered almonds, 1 tablespoon minced garlic, 1 tablespoon nutritional yeast, 2 teaspoons fresh lemon juice, 1 teaspoon salt, 1/2 teaspoon ground black pepper, and 1/4 teaspoon dried red pepper flakes in a high-speed blender and blend until well combined. Store leftovers in an air-tight jar in the refrigerator."
"Recently I welcomed Tara Punzone to my home kitchen to show me how to prepare her scrumptious Pesto Cavatelli. Punzone is the celebrated vegan chef behind Pura Vita, the 100% plant-based Italian restaurant and wine bar in West Hollywood. Her new cookbook, "Vegana Italiana" (Rodale), is a lively celebration of old-world Italian flavors transformed to be entirely plant-based. Happily, even without the classic use of Parmigiano Reggiano, her Pesto Cavatelli was delicious."
Vegan Pesto Cavatelli combines cavatelli pasta with a basil pesto made from fresh basil, extra-virgin olive oil, almonds, garlic, nutritional yeast, lemon juice, salt, black pepper, and red pepper flakes. Cherry tomatoes are sautéed briefly with garlic and olive oil and added to the sauce. The pesto is blended until well combined and can be stored refrigerated. Pasta cooks in heavily salted water and is tossed in the skillet with the pesto and tomatoes before serving. The finished dish is topped with a crunchy macadamia and nutritional yeast "Parmigiano" crumble for savory texture.
Read at Boston Herald
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