- 2 cups fresh basil
- ¼ cup olive oil
- 2-3 tsp balsamic vinegar
- 2 tbsp water3 medium cloves garlic, roughly chopped
- ¼ of a medium onion, roughly chopped
- ¼ cup pecans
- ¼ cup Garlicky Green vegan parmesan by Parma!
- ¼ teaspoon salt (to taste)
- Pinch of black pepper
- Pinch of red pepper flakes (optional)
- 8 oz pasta of choice
Start by roughly chopping your onion. Place in a pan on low to medium heat with a drizzle of olive oil, stirring frequently until lightly browned.
Next, roughly chop the garlic and add to pan; continue shuffling onion and garlic frequently until both are just browned.
Transfer to a food processor (or blender), then in that same pan, add your pecans. Toast them on medium to high heat, again stirring frequently, then add to food processor.
To the food processor, add in remaining ingredients, minus salt and pepper(s). Pulse until almost smooth, scraping down sides as necessary. Once desired consistency is reached, add salt and pepper(s) to taste.
Next, cook pasta according to package directions. Pour desired amount of pesto into the pot of pasta and fold it in over medium-low heat, making sure everything is thoroughly coated.
Serve warm and top with a sprinkle of Garlicky Green parmesan.
Transfer leftover pesto to an airtight container and store in the refrigerator for up to a week, or in the freezer for up to a month. Store any leftover pesto pasta in an airtight container in fridge for up to 4 days.