Vegan Pesto With Farfalle Pasta (9 Steps)

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Today's feature is the vegan pesto with farfalle pasta. This pleasing recipe is easy and quick to prepare.

All you need are 7 ingredients and the willingness to follow 9 easy steps.

• For Farfalle pasta-
• 2 cups fresh basil, packed, stems removed, washed and dried
• 6-8 grapes or cherry tomatoes cut in half
• 2 cloves garlic, minced
• 1/2 cup extra virgin olive oil
• 1 tsp. lemon juice, preferably fresh squeezed
• to taste Black pepper and salt

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We trust that you’ve gained some insightful insights from this information. Now, let’s return to the preparation of the "vegan pesto with farfalle pasta".

• For pesto- In a food processor, pulse the garlic, 2 Tbsp. pine nuts (set aside the rest to be used as a garnish), lemon juice, and basil leaves .
• While the food processor is running, if possible, carefully and slowly drizzle in the olive oil. The goal here is to create a smooth emulsion. Occasionally, you might have to stop and scrape the sides of the bowl .
• Season with salt and pepper.
• If you are not going to use all of the pesto, then you can freeze it for up to 3 months in an airtight container.
• For Pasta - Boil pasta with some salt, according to the cooking instructions.
• Save 2 to 3 Tbsp. of water at the time of draining. 
• Toss pesto into the pasta along with the saved water, halved tomatoes and 1 tbsp. pine nuts (optional taste good).
• Garnish with basil before serving.
• NOTES - Leftover pesto can be frozen. I like to use it as a spread on my toast - If you do not have access to pine nuts, you can always use walnuts or pistachios - Skip the nuts, to make _pistou_ instead.

We're certain that by accurately following the recipe we've provided, from the ingredients to the steps, you'll achieve outstanding results.

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