A super easy vegan pasta pesto that's insanely healthy, gluten free and dairy free. It's ready in 15 minutes making this an easy and delicious weeknight meal.
100golive oilextra virgin, the best quality you can find
1wholelemonzest only with a microplane
2tbspwhite miso
½tspblack pepperfreshly cracked
¼tspsea salt
150gspaghettidried
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Instructions
Toast the hazelnuts in the oven for about 8 minutes at 375°F/190°C. Let this cool completely.
Using a food processor, blend everything together except for the toasted hazelnuts. Don't overblend, just until a sauce is made.
Next add the cooled, toasted hazelnuts and pulse a couple of times to combine. The consistency of the pesto should spread nicely on toast.
Bring a large pot of heavily salted water to a boil. Cook the spaghetti according to package instructions or until al dente.
Add 6 tbsp of the pesto to a pan and allow to temper while the spaghetti cooks but don't heat directly. You can always add more pesto later if you want a stronger flavour.
Once the pasta is cooked, add to the pesto and toss. Add 1-2 ladles of hot pasta water until a nice sauce consistency is achieved. Serve right away and garnish with chopped toasted hazelnuts, fresh black pepper and a glug of olive oil on top. Enjoy!