Okay, tomorrow is literally the last day of November, but this festive fall gal wanted to make a last-minute fall-inspired dish! This homemade basil pesto sauce is vegan and contains lower fats and sodium than store-bought pesto. We also get to use cute pumpkin-shaped pasta to really accentuate the fall effect, heh.
For this dish, the highlighted ingredient is BASIL! Basil is a great herb containing vitamins A and C which are important for vision and anti-inflammation, respectively.
- Choice of pasta
- Choice of protein (optional)
- Spinach (optional)
- For the pesto sauce:
- 2 cups of basil
- 1/4 cup of walnuts
- 4 garlic cloves
- 3 tbsp of olive oil
- 8 tbsp of water (more if needed)
- 3 tbsp of lemon juice
- 2 tbsp of nutritional yeast
- 1/3 tsp of salt
Follow the directions on how to cook the pasta you’ve chosen. Let it cool once it finishes cooking.
While the pasta is cooking, prepare the basil pesto sauce. Literally just combine all the ingredients in a blender/food processor, and… blend. That’s it.
Cook the defrosted cooked shrimp in a non-stick pan on medium heat for a few minutes. Season with black pepper, and add spinach. Then, add the pesto sauce. Let it simmer, then add the cooled pasta.