This is a wonderful quick and easy mid-week recipe the whole family will enjoy! If you are looking to introduce more vegan friendly recipes into your diet, this is a great place to start. It is wonderfully creamy while still managing to be light and fresh at the same time.
Blitz the basil, pine nuts, garlic, salt and lemon juice in a food processor until smooth. Slowly drizzle in the oil and milk until a creamy paste is reached. Spoon out and set aside to add to the cooked pasta.
Mix the creamy dressing through 4 cups of cooked pasta. Any pasta shape you like will work.
Spoon into bowl and top with a few sprigs of basil. Enjoy!
The pesto on its own will last in the fridge in an airtight container for a few days.
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