It’s no secret that as a runner I am obsessed with pasta, yes I am fully aware of how cliché that sounds.
Pasta has been a full proof recipe in my household prior to races and big training sessions for years. Whether you’re following a gluten-free diet due to coeliac disease, a sensitivity to gluten (like myself) or personal preference, there are plenty of options to choose from:
Brown Rice Pasta
Red Lentil Pasta
Green Pea Fusilli
When it comes to sauces, hands down it will always be Pesto, and there’s just something extra special about the smell of homemade pesto pasta. This easy Vegan Pesto is great for an array of dishes, from pasta, to salads, to dips, the list is endless.
- 100 grams fresh basil leaves
- 50 grams pine nuts
- 2 cloves of garlic
- 1/2 teaspoon salt
- 2 tbsp nutritional yeast
- 2 tbsp lemon juice
- 4 tbsp extra virgin olive oil
- 50 ml water
I’m sure if you’ve googled how to make homemade vegan pesto you would have come across countless recipes. Quite frankly some for me are super confusing. This recipe couldn’t be simpler, place in a food processor or blender the basil, pine nuts, garlic, nutritional yeast, lemon juice, salt and blend on high. Once a paste has formed, slowly incorporate the olive oil, and finally add water one tsp at a time until you reached your desired consistency for your homemade pesto pasta.