Ingredients:

  • 2 cups (50g) fresh basil leaves, packed
  • 1/3 cup (50g) pine nuts, lightly toasted
  • 1/2 cup (50g) vegetarian hard cheese (Parmesan style), freshly grated
  • 2 cloves (6g) garlic, peeled
  • 1/2 cup (120ml) extra virgin olive oil
  • 1 tbsp (15ml) fresh lemon juice
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) black pepper
  • 1 lb (450g) dried pasta (Fusilli or Penne)
  • 1 cup (150g) cherry tomatoes, halved
  • 2 cups (60g) fresh baby spinach
  • 1/2 cup (120ml) reserved pasta water

Instructions:

  1. Place the toasted pine nuts and garlic in the food processor. Pulse until they form a coarse paste.
  2. Add the basil, lemon juice, salt, and pepper to the processor. While running on low, slowly stream in the olive oil until the mixture is a velvety, vibrant green.
  3. Stir in the grated vegetarian cheese by hand to maintain texture.
  4. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup of the starchy pasta water before draining.
  5. Return the steaming hot pasta to the pot over low heat. Immediately toss in the halved cherry tomatoes and baby spinach until the tomatoes blister and spinach wilts (approx. 60 seconds).
  6. Fold in the homemade pesto and half of the reserved pasta water. Toss vigorously over low heat for 1 minute, adding more pasta water if needed until a glossy coating forms.