Our foodie friend Cori featured us on her Instagram with this pretty green pesto. Check out her her blog: Matcha & Margs.
Pasta with Pumpkin Seed & Arugula Pesto
- 8 oz Al Dente Plant Based Pasta
- 1 cup basil tightly packed
- 2 tbsp avocado oil
- 1/4 cup pumpkin seeds
- 1 cup arugula tightly packed
- 2 tbsp nutritional yeast
- 1/2 tsp himalayan pink salt or other salt
- 2 cloves minced garlic
- 3-5 tbsp water
- Put all ingredients in a food processor and pulse until it reaches your desired consistency. You can add less water if you like it thicker and more creamy.
- Cook pasta according to package directions. Lightly toss pesto with the pasta and serve.